Name: Ziti and Portobellos
Ingredients: 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

People don’t often go heretical all at once. It is gradual. And they do not do so intentionally most of the time. They slip into it through shoddiness and laziness in handling the word of truth… All it takes to start the road to heresy is a craving for something new and different, a flashy new idea, along with a little laziness or carelessness or lack of precision in handling the truth of God. All around us today are startling reminders of doctrinal slippage and outright failure. In case after case someone who should have known the truth of God better failed in upholding that truth.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Main dishes, Eat-lf mail, Low fat	4	Servings

INGREDIENTS

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

INSTRUCTIONS

*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%.

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