Instructions: *NOTE: This is the whispy stuff at the top of the stem. I dont 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.

NOTES :

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