Pasta Pizzaz

Pasta Pizzaz

Jo Ann

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

35 m servings 717 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 48
  1. 66 Ratings

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Most helpful positive review

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...

Most helpful critical review

Nice recipe.

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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...

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 t...

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, u...

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 ...

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.

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 ...

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