• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Ziti and Portobellos

  • Recipe Submitted by on

Category: Low Fat, Main Dish, Italian

 Ingredients List

  • 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


*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

CFF 12.6%.

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