Mediterranean Mostaccioli with Feta

Mediterranean Mostaccioli with Feta
Staff Writer

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. 

4
Servings
362
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups mostaccioli
  • 16 Ounces BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 7 Ounces roasted red peppers, drained
  • 4 Ounces 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.

Nutritional Facts

Total Fat
13g
19%
Sugar
10g
11%
Saturated Fat
6g
25%
Cholesterol
24mg
8%
Carbohydrate, by difference
30g
23%
Protein
31g
67%
Vitamin A, RAE
170µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
91mg
100%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
550mg
55%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Fluoride, F
39µg
1%
Folate, total
72µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Niacin
2mg
14%
Phosphorus, P
631mg
90%
Selenium, Se
17µg
31%
Sodium, Na
1462mg
97%
Water
177g
7%
Zinc, Zn
2mg
25%

Mediterranean Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Mediterranean Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.