ZITI AND PORTOBELLO MUSHROOMS

ZITI AND PORTOBELLO MUSHROOMS image

Categories Pasta

Yield 6-8 servings

Number Of Ingredients 12

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6 onions, chopped
1 T butter
2 T olive oil
1 t salt
1 t sugar
2 pounds Portobello mushroom caps (cleaned and sliced ¼" thick, stems discarded)
½ t salt
6 T flat leaf parsley, chopped
1.5 pounds ziti or other pasta
8 oz. crumbled goat cheese
3 T parmesan
1 T olive oil

Steps:

Saute onions in butter and oil with salt and sugar over moderate heat, until browned, stirring frequently for 20 to 30 minutes. Transfer to bowl. In the same skillet, add mushrooms and ½ t salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add reserved onions and parsley. Season with salt and pepper. In large pot of boiling, salted water, cook 1.5 pounds of ziti (or other pasta), to al dente. Reserve 1.5 cups of pasta water and drain pasta. In large bowl, toss pasta with 1 cup of reserved water, mushroom - onion mixture, goat cheese, parmesan cheese and olive oil. Serve immediately, passing additional grated Parmesan.