Ziti and portobellos

4 Servings

Ingredients

Quantity Ingredient
1 Onion; Chopped Fine
2 teaspoons Lowfat Margarine; Divided
1½ teaspoon Olive Oil; Divided
1½ teaspoon Salt
1 teaspoon Sugar
2 Portobello Mushrooms
¼ Fennel Bulbs; Sliced Very Fine
4 tablespoons Chopped Fresh Parsley
4 tablespoons Chopped Fresh Fennel Fringe; *Note
Salt And Pepper; To Taste
1 pounds Ziti Pasta; Cooked
1 cup Pasta Water; Or More As Nec
¼ cup Crumbled Lowfat Feta Cheese
Freshly Grated Parmesan Cheese; **Note

Directions

*NOTE: This is the whispy stuff at the top of the stem. I don't know what the proper term for it is so I just call it the whispy stuff. **NOTE: The original recipe used the Parmesan cheese to put on top when the pasta is plated and served. I omitted it completely.

Chop the onions. In a large skillet, melt ½ tsp low fat margarine in ½ tsp olive oil. Add the onions, 1 tsp salt, 1 tsp sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 18 - 25 minutes. Transfer the onions to a bowl.

Meanwhile, stem 2 Portobello mushrooms. Halve the caps and slice them crosswise ¼" thick. In the same skillet, melt 1 tsp low fat margarine in ½ tsp olive oil. Add the mushrooms and ½ tsp salt and cook over moderate heat, stirring occasionally, until tender and browned, about 5 minutes. Add another ½ tsp lowfat margarine (if needed) and ½ tsp olive oil (if needed) the thinly sliced fennel and cook for an additional 3 ~ 4 minutes. Add the reserved onions, chopped fresh parsley and fennel.

Season with salt and pepper.

In a large pot of boiling salted water, cook the pasta until al dente, about 13 minutes; reserve 1 C of the pasta water and drain the ziti.

In a large bowl, toss the ziti with ¼ - ½ C of the pasta water, the mushroom mixture, feta, Parmesan cheese. If the pasta seems dry, add more of the pasta water. Serve immediately, passing additional grated Parmesan (optional) at the table.

I adjusted the original recipe a lot!! I think my version is incredibly good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Food and Wine, Dec. 1996, pg 23 - adjusted by Reggie Dwork Posted to Digest eat-lf.v096.n217 Date: Tue, 12 Nov 1996 22:32:40 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 498⅖,

Fat 6.9g,

Carb 89.5g,

Fib 3.4g,

Pro 17.9g,

Sod 1170mg,

CFF 12⅗%.

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