Ziti and Portobellos

Ziti and Portobellos Ingredients

1 Onion; Chopped Fine	4 tb Chopped Fresh Parsley
2 ts Lowfat Margarine; Divided	4 tb Chopped Fresh Fennel Fringe;
1 1/2 ts Olive Oil; Divided	Salt And Pepper; To Taste
1 1/2 ts Salt	1 lb Ziti Pasta; Cooked
1 ts Sugar	1 c Pasta Water; Or More As Nec
2 Portobello Mushrooms	1/4 c Crumbled Lowfat Feta Cheese
1/4 Fennel Bulbs; Sliced Very	Freshly Grated Parmesan

Instructions for Ziti and Portobellos

*NOTE: This is the whispy stuff at the top of the stem. I dont 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 1/2 tsp low fat margarine in 1/2 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 1/4" thick. In the same skillet, melt 1 tsp low fat margarine in 1/2 tsp olive oil. Add the mushrooms and 1/2 tsp salt and cook over moderate heat, stirring occasionally, until tender and browned, about 5 minutes. Add another 1/2 tsp lowfat margarine (if needed) and 1/2 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 1/4 - 1/2 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 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 NOTES : Cal 498.4, Fat 6.9g, Carb 89.5g, Fib 3.4g, Pro 17.9g, Sod 1170mg, CFF 12.6%.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Fennel	Feta	Margarine	Mushroom
Olive Oil	Onion	Parmesan	Parsley
Pasta	Salt	Sugar

Italian Main dishes Eat-lf mail Low fat Parmes Olive oil Cheese Onion Parmesan Parsley Port Mushrooms Dinner

for flavor and categorization

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