cavatappi noodles (i used a whole box and sub. elbow noodles) • grape tomotoes~*sliced in half length wise* (i used a 10 oz. pack) • sliced mushroom (i sliced multiple times to make smaller pieces) • white wine (i used barefoot pinot grigio) • cream (i used half n' half) • pesto • extra virgin olive oil (i added about a tablespoon or so more to make veggies tender) • shredded parmesan cheese
