Pesto-Pasta Stuffed Tomatoes
By: Anonymous
Published: Sunday, January 3, 2010 - 5:20am

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

1 Cook pasta according to package directions, omitting salt. Drain and rinse; set aside. 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. 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. 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. 5 This recipe yields 4 servings. 6 Comments: This makes a wonderfully light accompaniment to any chicken or fish entree.