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Category: PASTA
Prep Time: Cook Time: Total Time:
1 onion, chopped
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
1 tsp sugar
2 lbs portobello mushrooms, stem removed and
slice crosswise 1/4 inch thick
1/2 tsp salt and freshly ground pepper
6 Tbsp fresh flat leaf parsley, chopped
1.5 lbs ziti
8 oz goat cheese, crumbled
3 Tbsp freshly grated Parmesan cheese
In a large skillet, melt 1 Tbsp unsalted butter in 2 Tbsp olive oil. Add the onion, salt and sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 20-30 minutes. Transfer the onions to a bowl.
Meanwhile, stem 2 lbs of Portobello mushrooms. Halve the caps and slice them crosswise 1/4 inch thick. In the same skillet, melt 1 Tbsp unsalted butter in 1 Tbsp olive oil. Add the mushrooms and cook over moderate hat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onion and 6 Tbsp fresh flat leaf parsley. Season with salt and pepper.
in a large pot of boiling salted water, cook 1/5 lbs of ziti until al dente, about 13 minutes, reserve 1.5 cups of the pasta water and drain the ziti.
In a large bowl, toss the ziti with 1 cup of the reserved pasta water, the mushroom mixture, 8 oz crumbled goat cheese, 3 Tbsp freshly grated Parmesan cheese and 1 Tbsp olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately passing additional grated Parmesan at the table.
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Ziti & Portobellos
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Category: PASTA
Prep Time: Cook Time: Total Time:
1 onion, chopped
2 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
1 tsp sugar
2 lbs portobello mushrooms, stem removed and
slice crosswise 1/4 inch thick
1/2 tsp salt and freshly ground pepper
6 Tbsp fresh flat leaf parsley, chopped
1.5 lbs ziti
8 oz goat cheese, crumbled
3 Tbsp freshly grated Parmesan cheese
In a large skillet, melt 1 Tbsp unsalted butter in 2 Tbsp olive oil. Add the onion, salt and sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 20-30 minutes. Transfer the onions to a bowl.
Meanwhile, stem 2 lbs of Portobello mushrooms. Halve the caps and slice them crosswise 1/4 inch thick. In the same skillet, melt 1 Tbsp unsalted butter in 1 Tbsp olive oil. Add the mushrooms and cook over moderate hat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onion and 6 Tbsp fresh flat leaf parsley. Season with salt and pepper.
in a large pot of boiling salted water, cook 1/5 lbs of ziti until al dente, about 13 minutes, reserve 1.5 cups of the pasta water and drain the ziti.
In a large bowl, toss the ziti with 1 cup of the reserved pasta water, the mushroom mixture, 8 oz crumbled goat cheese, 3 Tbsp freshly grated Parmesan cheese and 1 Tbsp olive oil. If the pasta seems dry, add more of the pasta water. Serve immediately passing additional grated Parmesan at the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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