Recipe By Jo Ann
Rating
Published Jun 8th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 716.5

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

Recipe Ingredients

  • 1 pound farfalle (bow tie) pasta
  • ⅓ cup olive oil
  • 1 clove garlic, chopped
  • ¼ 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

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 716.5
  • Carbohydrate 92.8 g
  • Cholesterol 30.5 mg
  • Fat 32.9 g
  • Fiber 7.5 g
  • Protein 18.1 g
  • Saturated Fat 10.4 g
  • Sodium 490.8 mg
  • Sugar 8.1 g

Reviews

  1. 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 - Read more ...
  2. Nice recipe.
  3. I really loved this. I lightened it up by cutting back pasta to 12 oz olive oil to 1/4 cup and butter to 3 TB. I also used smoked paprika which really made the dish. I can't imagine it would be better with more butter and oil.
  4. Simply delicious. I thought it looked liked way too many veggies once they were all cut up and ready to go in but they really cooked down.
  5. 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.
  6. Really really good - esp for someone like me who doesnt really like veggies - This had great flavor - I did substitute broccoli for the zucchini and was shocked to enjoy the mushrooms and wish I hadnt cut back on them - Next time Im adding some garlic chicken to this for a full - Read more ...
  7. 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 - Read more ...
  8. My 6 year old loved this! It smelled so good while cooking it. I am fasting so this will be a something to eat when I am finished. We made a couple changes. I used all organic ingredients used 2 tomatoes and 3 cloves of garlic. We are trying to do more meatless dinners and - Read more ...
  9. My roommate and I loved this. It even makes a great cold pasta salad the next day!
  10. This recipe was good. I added 2 cloves of garlic instead of one and 2 tomatoes instead of one. It was delicious. I think I will try putting fresh basil in next time or a little white wine.
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