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

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::