Mediterranean Mostaccioli With Feta

Name: Mediterranean Mostaccioli With Feta
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

ATHENOS|May 28, 2014 3:28 pm EST

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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

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.