Mediterranean Vegetables with Roasted Garlic Fettuccine

Serving Size: 2-3


1/2 lb. Pappardelle’s Roasted Garlic Fettuccine
2 tablespoons olive oil
1 medium leek, chopped
1 garlic clove, finely minced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small zucchini, sliced to very thin half-rounds
1/4 teaspoon freshly ground black pepper
1 (14-oz.) can stewed tomatoes, undrained
1/4 cup grated Romano cheese
1 (16-oz.) container low-fat, dry-curd cottage cheese


  1. Spray a 2-quart, oven proof baking dish with vegetable spray and set aside.
  2. In a large skillet, heat oil over medium-high heat, add leeks, garlic, peppers and zucchini and sauté, stirring occasionally. Add stewed tomatoes. Cover, reduce heat and simmer for 5 minutes.
  3. Cook pasta in pot of boiling salted water until half done (about 3-4 minutes), drain pasta, and set aside. Meanwhile, uncover skillet and cook for additional 2-3 minutes to reduce liquid.
  4. Transfer half of tomato sauce to the oven-proof dish. Top with half of cooked pasta and half of cottage cheese. Repeat these layers and top with Romano cheese.
  5. Bake uncovered at 350 degrees for 25-30 minutes, until heated through, and serve.