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[edit] Ingredients
3 |
ounces uncooked star or other small pasta |
4 |
lrg tomatoes |
1 |
cup fresh basil - (loosely packed) |
1 |
garlic clove minced |
3 |
tablespoons reduced-calorie mayonnaise |
1 |
tablespoon fat-free (skim) milk |
¼ |
teaspoon freshly-ground black pepper |
1 |
cup shredded zucchini |
4 |
teaspoons grated Parmesan cheese |
[edit] Preparation
Step 1 |
Cook pasta according to package directions, omitting salt. Drain and rinse; set aside. |
Step 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. |
Step 3 |
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. |
Step 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. Bake 10 to 15 minutes or until heated through. |
Step 5 |
|
Step 6 |
Comments: This makes a wonderfully light accompaniment to any chicken or fish entree. |
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[edit] About Pesto-Pasta Stuffed Tomatoes
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