Ziti & Portobellos

1. Chop onions. In a large skillet, melt 1/2 tablespoon unsalted butter in 1 tablespoon olive oil. Add the onions, 1/2 teaspoon salt and 1/2 teaspoon sugar and cook over moderate heat, stirring frequently, until the onions are well browned, 20 to 30 minutes. Transfer the onions to a bowl.

2. Meanwhile, stem 1 pound of Portobello mushrooms. Halve the caps and slice them crosswise 1/4 inch thick. In the same skillet, melt 1/2 tablespoon unsalted butter in 1/2 tablespoon olive oil. Add the mushrooms and 1/4 teaspoon salt and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes. Add the reserved onions and 3 tablespoons chopped fresh flat-leaf parsley. Season with salt and pepper.

3. In a large pot of boiling salted water, cook 3/4 pound of ziti until al dente, about 13 minutes; reserve 3/4 cup of the pasta water and drain the ziti.

4. In a large bowl, toss the ziti with 1/2 cup of the reserved pasta water, the mushroom mixture, 4 ounces crumbled soft goat cheese, 1 and 1/2 tablespoons freshly grated Parmesan and 1/2 tablespoon 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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Per Serving (excluding unknown items): 599 Calories; 22g Fat (33.1% calories from fat); 24g Protein; 77g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 148mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

Suggested Wine: Favorite acidity red wine