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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
1 onion, chopped fine
2 tsp butter, 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
Salt and pepper, to taste
1 lbs Ziti, cooked al dente
1 cup pasta water or more as necessary
1/4 cup crumbled feta cheese
Grated Parmesan cheese
In a large skillet, melt 1/2 tsp butter 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 inch thick. In the same skillet, melt 1 tsp butter 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 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 cup 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 at the table. Serves 4
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ZITI AND PORTOBELLOS
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Category: Noodles / Pasta
Prep Time: Cook Time: Total Time:
1 onion, chopped fine
2 tsp butter, 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
Salt and pepper, to taste
1 lbs Ziti, cooked al dente
1 cup pasta water or more as necessary
1/4 cup crumbled feta cheese
Grated Parmesan cheese
In a large skillet, melt 1/2 tsp butter 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 inch thick. In the same skillet, melt 1 tsp butter 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 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 cup 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 at the table. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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