| 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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