Wednesday, May 26, 2010

 A recipe that seems perfect for summer.

Chilled Filled Tomato recipe
Cook Time:15 minutesLevel:Easy - if you can boil an egg, you can make thisYield:12 servings


12 medium tomatoes
1 lb. vermicelli or similar pasta
1 tbsp. olive oil
3 tbsp. lemon juice
1 cup thinly sliced fresh basil
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
Additional Italian parsley (optional)


1. Cut off tops of tomatoes; remove seeds and pulp. Place tomatoes upside down on paper towels.
2. Cook pasta according to package directions until tender but firm. Drain; add oil and lemon juice to pasta. Toss to coat; set aside to cool.
3. Add basil, mayonnaise, sour cream, chives and chopped parsley to cooled pasta; toss to coat. Spoon into tomato shells. Sprinkle with additional parsley, if desired.
4. Prep time 20 minutes; Cook time 10 minutes
Calories: 193
Fat: 2g 2%
Cholesterol: 1mg 0%
Sodium: 95mg 4%
Carbohydrate: 38g 13%
Dietary fiber: 2g 8%
Protein: 4g
Saturated fat: 0g 2%
Omega 3: 0g

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