Provencal butterflies

2_03199 PROVENCAL BUTTERFLIES INGREDIENTS for 4 PEOPLE 400 g mushrooms (sloe bushes make), 2 tomatoes, Zucchini, 2 2 onions, 3 tablespoons of olive oil, a clove of garlic, 1/2 teaspoon dried Marjoram, a tablespoon of chopped parsley, 400 g lamb meatballs d?, 20 g butter, 500 g, 4 basil leaves for garnish, salt, pepper. Clean the mushrooms and keep aside a small portion of the stem. Heat for 2 minutes in boiling salted water and drain. Drain the peeled tomatoes and spezzettateli; Rinse the zucchini, remove the ends, then cut them into pieces. Peel and chop the onions. In a saucepan, sauté the onions for 5 minutes over medium heat in hot oil; Add tomatoes, Zucchini pieces and simmer for 10 minutes, soft focus, add the crushed garlic, mushrooms, marjoram, parsley, salt and pepper and continue cooking for another 5 minutes over high heat. Then Brown on all sides, the Meatballs in butter; Meanwhile, Cook the pasta in boiling salted water, according to the time indicated on the package. Drain, pour it in a salad bowl combine the mushrooms, stir quickly and meatballs and garnish with the basil leaves. Serve immediately.