Pesto-Pasta Stuffed Tomatoes

Photo: flickr user I Love Egg

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

1/4 teaspoon freshly-ground 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 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.

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