Ziti And Portobellos Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, Chopped Fine
2 tsp: Lowfat Margarine, Divided
1 1/2 tsp: Olive Oil, Divided
1 1/2 tsp: Salt,
1 tsp: Sugar,
2: Portobello Mushrooms,
1/4: Fennel Bulbs, Sliced Very Fine
4 tbsp: Chopped Fresh Parsley,
4 tbsp: Chopped Fresh Fennel Fringe, *Note
Salt And Pepper, To Taste
1 lbs: Ziti Pasta, Cooked
1 cup: Pasta Water, Or More As Nec
1/4 cup: Crumbled Lowfat Feta Cheese,
Freshly Grated Parmesan Cheese, **Note
Directions:
*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%.
Source from luhu.jp
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%.
Source from luhu.jp