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Pesto-Pasta Stuffed Tomatoes
Browse the recipe Pesto-Pasta Stuffed Tomatoes
Pesto-Pasta Stuffed Tomatoes
YIELD Makes 4 servings
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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:
- Cook pasta according to package directions, omitting salt. Drain and rinse; set aside.
- 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.
- 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.
- 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.
- Bake 10 to 15 minutes or until heated through.
This recipe appears in:
Pasta
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 |