Recipe #69: Pasta Stuffed Tomatoes

It seems like just about everyone I know is concerned about the amount of carbs they are eating on a daily basis. (Seems more like a life basis, sometimes.) We cut out the bun from our burger, we choose soups and salads over sandwiches, and we even try to go low-carb on our pizza. Now I don't try to cut out carbs completely like some folks I know. I happen to be one of those annoying gals who fully believes that moderation is the key to success.

I stumbled across this blog:http://www.loveumadly.com/2012/08/a-new-cookbook-a-new-way-to-serve-pasta/ and I thought it would be a great dish that had a healthy balance of ingredients. Good fats, some carbs, but lots of garlic and fruits. This is apparently a South African meal and even though the only South African food I've eaten has been Ethiopian I was happy to try it. Personally I thought the dish was more Italian because of the noodles, garlic, parmesan, and the tomatoes but what do I know? I've never been to either South Africa or Italy so I can't confirm what is more true to either country. But my taste buds did know one thing for sure: it was delicious!

Ingredients:

* 2 Large Tomatoes
* 4 oz of Spaghetti Noodles
* Half a container of Light Parmesan Alfredo
* 2 large Cloves of Garlic
* Bunch of Parsley
* Extra Virgin Olive Oil
* Balsamic Vinager
* Grated Parmesan Cheese
* Black Pepper



Cooking Directions:

Preheat your oven to 350 degrees Fahrenheit.

Bring a medium pot of water to a boil.

Add the noodles and cook until tender.

After draining the noodles add the Parmesan Alfredo sauce.

On a cutting board mince the garlic and the parsley.

Add the garlic, parsley, parmesan cheese, and black pepper to the noodles.

On the cutting board chop off the tops of the tomatoes.

Then gut the tomatoes and throw away the insides but keep the tops.

In a baking dish add a health drizzle of olive oil and the balsamic vinegar.

Roll the tomatoes in the olive oil and balsamic vinegar and make sure they are completely coated.

Add some of the noodles into the tomato shells and then cover with the tops.

 Brush some of the olive oil and balsamic vinager onto the tops of the tomatoes.

Place the baking dish in the oven and cook for roughly 30 minutes.