Directions:
- Cook pasta in a pot of boiling salted water until al dente. Drain and rinse under cold water to cool.
- In a small bowl, combine pasta with pesto. Toss until well mixed.
- Using a small serrated knife, cut a thin slice from the bottom of each tomato so they will stand upright.
- Scoop out tomato seeds and pulp with a small spoon or grapefruit knife.
- Lightly salt tomato cavities and let drain upside down on paper towels for 20 minutes at room temperature.
- Using a small spoon, fill tomato cavities with pasta al pesto. Refrigerate up to 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.66 Kcal (292 kJ) | ||
| Calories from fat | 49.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 8% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 1% | |
| Sodium | 76.82mg | 3% | |
| Potassium | 113.46mg | 2% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 5.8mg | 10% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 122.7 Kcal (514 kJ) | ||
| Calories from fat | 86.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 8% | |
|---|---|---|---|
| Cholesterol | 7.74mg | 1% | |
| Sodium | 135.32mg | 3% | |
| Potassium | 199.86mg | 2% | |
| Total Carbs | 5.55g | 1% | |
| Sugars | 2.48g | 6% | |
| Dietary Fiber | 1.17g | 3% | |
| Protein | 4.27g | 5% | |
| Vitamin C | 10.2mg | 10% | |
| Calcium | 108mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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