Search thousands of recipes reviewed by home cooks like you.

Pasta Pizzaz

Pasta Pizzaz

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Jo Ann

Jo Ann

Farfalle pasta tossed with sauteed onions, fragrant garlic, zucchini, mushrooms and fresh tomato.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 92.8g
  • 30%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables and toss.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
75

naples34102

2/27/2009

This is a classic combination of ingredients in Italian cooking, one I'm very familiar with as I grew up with it and prepare it often myself. However, the idea of the paprika just did not appeal to me, so I left it out. I don't understand the need for it, or how it would add anything positive to an otherwise perfect dish. Using the Italian seasoning was new for me, as it's not generally something I'd add to this, but I used a good quality Tuscan blend, and used it sparingly. No need to measure ingredients, just wing it with a little of this and a little of that to your liking--and finish with some good grated Parmesan or Romano cheese!

kellieann
47

kellieann

5/16/2012

As written this was pretty bland. I used a whole head of garlic and served it topped with additional salt, pepper, and freshly grated parmesan cheese. This makes 8 servings, not 4.

peterdgorman
41

peterdgorman

9/4/2012

If you don't use the butter, and this dish will turn out great. Important: add the garlic towards the end of the sataueing process -- 'browned' garlic will have a bitter taste. First, I like to cook the onions and mushrooms together, then chop and add the more delicate tomatoe and zuchinni. Finally add the garlic for the last 3-5 minutes. This is a nice and easy dish to prepare, with the majority of the time waiting for water to boil, and slicing/dicing the veggies. Also, I suggest some fresh (prefered) or dry basil.

Similar recipes

ADVERTISEMENT