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Pesto-Pasta Stuffed Tomatoes
Yield: Makes 4 servings
This makes a wonderfully light accompaniment to any chicken or fish entree.
Ingredients:
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
Preparation:
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.
Nutritional Information:
| 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 |
Dietary Exchange:
| Fat | 1 |
| Vegetable | 1-1/2 |
| Starch | 1 |
This recipe appears in:
Pasta
