Cook rigatoni in salted water until al dente, then drain.

Sauté minced garlic in olive oil and butter until fragrant.

Add diced zucchini and cook until slightly tender.

Add meatballs and cook until browned and heated through.

Sprinkle paprika, salt, and black pepper, then toss in cooked pasta and mix well.

Serve on a plate and top with grated cheese.