Side Pannel
Ziti and Portobellos
Ziti and Portobellos
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
CFF 12.6%.
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.
CFF 12.6%.
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