Mediterranean Mostaccioli With Feta
Mediterranean Mostaccioli With Feta
Roasted red peppers add a flavorful burst of color to this satisfyingly rich vegetarian summer entrée.
Click here to see our Best Roasted Red Peppers Recipes.
Servings
4
servings
Ingredients
- 2 cup mostaccioli
- 16 ounce breakstone's or knudsen 2% milkfat low fat cottage cheese
- 7 ounce roasted red peppers, drained
- 4 ounce athenos crumbled reduced fat feta cheese
- 1 1/2 teaspoon dried oregano leaves
- 1/3 cup pitted black olive slices
- 1 cup halved zucchini slices
Directions
- Cook the mostaccioli in large saucepan as directed on package, adding zucchini to the cooking water during the last 2 minutes of the pasta cooking time.
- Drain mostaccioli mixture and return to pan.
- Add the remaining ingredients; cook until heated through, stirring frequently.