1 lb farfalle (bow tie) pasta
1 (8 oz) package mushrooms (sliced)
2 small zucchini (quartered & sliced)
1 clove garlic (chopped)
1 onion (chopped)
1 tomato (chopped)
1 tbsp paprika
1 tbsp dried oregano
1/4 cup butter
1/3 cup olive oil
salt & pepper to taste
Bring a large pot of lightly salted water to a boil.
Add farfalle pasta & cook for 8-10 minutes or until al dente then drain.
In a large skillet over medium heat, melt the butter with the olive oil.
Saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt & pepper for 15-20 minutes then combine the pasta & sauteed vegetables then toss.