| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Eat-lf mail, Italian, Low fat, Main dishes | 4 | Servings |
INGREDIENTS
| 1 | Onion, Chopped Fine | |
| 2 | t | Lowfat Margarine, Divided |
| 1 1/2 | t | Olive Oil, Divided |
| 1 1/2 | t | Salt |
| 1 | t | Sugar |
| 2 | Portobello Mushrooms | |
| 1/4 | Fennel Bulbs, Sliced Very | |
| Fine | ||
| 4 | T | Chopped Fresh Parsley |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 820
Calories From Fat: 245
Total Fat: 27.9g
Cholesterol: 74.8mg
Sodium: 2183.8mg
Potassium: 355.9mg
Carbohydrates: 92.3g
Fiber: 3.4g
Sugar: 3.1g
Protein: 47.6g