Pesto-Pasta Stuffed Tomatoes

By á-174942

Ingredients

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

Details

Servings 4

Preparation

Step 1

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 degrees. 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 yields 4 servings.

Exchanges Per Serving: 1 Starch, 1 1/2 Vegetable, 1 Fat.

Nutrition Facts: Calories 155; Calories from Fat 33%; Total Fat 6g; Saturated Fat 1g; Protein 6g; Carbohydrates 22g; Cholesterol 2mg; Sodium 154mg; Dietary Fiber 3g.