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Vermicelli-Stuffed Tomatoes Recipe |
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Vermicelli-Stuffed Tomatoes Recipe - 4 servingsIngredients: 8 large ripe tomatoes 1/2 pound vermicelli, cooked al dente 1/2 cup Pesto Fresh basil, for garnish |
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Method: 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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