This is a very easy and comforting vegetarian dish that you can add or remove ingredients anytime.

Ingredients:

1 lb elbow pasta

1 pint halved cherry tomatoes

1 pint sliced baby Bella mushrooms

1 lb fresh green beans

6 sliced cloves of garlic

1 tablespoon of butter

5 tablespoon of extra virgin olive oil

Salt and pepper

Directions:

1-Bring 4 quarts of water to boil in large pot.

2-Add 1 tablespoon salt and pasta. Cook the pasta until al dente.

3- Drain the pasta.

4- Heat 1 tablespoon butter,  3 tablespoons olive oil,  garlic,   mushrooms,  green beans,  1 teaspoon salt,  ½ teaspoon black pepper in a large nonstick skillet over low heat.  Cook,  stirring often about 10 minutes,  and add the halved tomatoes and cook 5 more minutes.

5- Transfer pasta,  remaining 2 tablespoons olive oil and cooked vegies to a big serving bowl.

6- Season with salt and black pepper to taste and serve when it is still warm.

Enjoy!