Vermicelli-Stuffed Tomatoes Recipe

Vermicelli-Stuffed Tomatoes Recipe - 4 servings


8 large ripe tomatoes

1/2 pound vermicelli, cooked al dente

1/2 cup Pesto

Fresh basil, for garnish


Cut tops from tomatoes. Using a curved knife, hollow centers. Stand tomatoes upside down to drain. Toss vermicelli with pesto and spoon into centers of tomatoes. Garnish with fresh basil.


Approximate nutritional information per serving

Calories : 226

Carbohydrates : 41 g

Total fat : 4 g

Protein : 14 g

Saturated fat : 0 g

Cholesterol : 2 mg

Dietary fiber : 9 g

Sodium : 345 mg

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