Pesto-Pasta Stuffed Tomatoes from Healthy Diabetic Recipes

Pesto-Pasta Stuffed Tomatoes Recipe

Recipe Ingredients:

3 oz uncooked star or other small pasta
4 large tomatoes
1 cup fresh basil - (loosely packed)
1 garlic clove, minced
3 tbsp reduced-calorie mayonnaise
1 tbsp fat-free (skim) milk
1/4 tsp freshly-ground black pepper
1 cup shredded zucchini
4 tsp grated Parmesan cheese

Recipe Instructions:

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.

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

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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