Farfalle pasta tossed with sauteed onions, fragrant garlic, zucchini, mushrooms and fresh tomato.
INGREDIENTS (for 4 servings):
- 1 pound farfalle (bow tie) pasta
- 1/3 cup olive oil
- 1 clove garlic, chopped
- 1/4 cup butter
- 2 small zucchini, quartered and sliced
- 1 onion, chopped
- 1 tomato, chopped
- 1 (8 ounce) package mushrooms, sliced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- salt and pepper to taste
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.
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.