Free Recipe Ziti and Portobellos

Recipe Type: I Recipes

Recipe Preparation: boil

Cooking Ingredients for Ziti and Portobellos Recipe

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

Ziti and Portobellos Preparation

*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 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 <reggie@reggie.com> 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@reggie.com> NOTES : Cal 498.4, Fat 6.9g, Carb 89.5g, Fib 3.4g, Pro 17.9g, Sod 1170mg, CFF 12.6%.

Cooking Temperature:

Recipe Serves: 4

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