Recipe by Jo Ann
"Farfalle pasta tossed with sauteed onions, fragrant garlic, zucchini, mushrooms and fresh tomato."
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farfalle (bow tie) pasta
zucchini, quartered and sliced
1 (8 ounce) package
salt and pepper to taste
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!
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.
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.
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 this recipe definitely helps with that!
My roommate and I loved this. It even makes a great cold pasta salad the next day!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 296
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