Pesto-Pasta Stuffed Tomatoes Photo
Pesto-Pasta Stuffed Tomatoes

YIELD Makes 4 servings

This makes a wonderfully light accompaniment to any chicken or fish entree.


3 ounces uncooked star or other small pasta
4 large tomatoes
1 cup loosely packed fresh basil
1 clove garlic, minced
3 tablespoons reduced-fat mayonnaise
1 tablespoon fat-free (skim) milk
1/4 teaspoon black pepper
1 cup shredded zucchini
4 teaspoons grated Parmesan cheese


  1. Cook pasta according to package directions, omitting salt. Drain and rinse; set aside.
  2. Cut tops from tomatoes; scoop out and discard all but 1/2 cup tomato pulp. Chop tomato pulp; add to pasta. Place tomatoes, cut side down, on paper towels; let drain 5 minutes.
  3. Preheat oven to 350°F. Place basil and garlic in blender or food processor; process until finely chopped. Add mayonnaise, milk and black pepper; process until smooth.
  4. Combine pasta mixture, zucchini and basil mixture; toss to coat evenly. Place tomatoes, cut side up, in 8-inch baking dish. Divide pasta mixture evenly among tomatoes, mounding filling slightly; sprinkle with cheese.
  5. Bake 10 to 15 minutes or until heated through.
This recipe appears in: Pasta
Serving Size: 1 stuffed tomato
Sodium 154 mg
Protein 6 g
Fiber 3 g
Carbohydrate 22 g
Cholesterol 2 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 33 %
Calories 155
Fat 1
Vegetable 1-1/2
Starch 1
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