Makes 2 servings
1/3 cup small pasta (acini pepe, alphabets, orzo)
2 medium tomatoes, about ½ pound each
2 tablespoons chopped frozen onion
½ tablespoon lemon juice
1 tablespoon olive oil
Salt AND freshly ground black pepper
½ cup chopped fresh mint
3 tablespoons grated Parmesan cheese
Place a pot filled with 3 to 4 quarts water on to boil. When water is boiling, add pasta and cook 8 minutes. Meanwhile, wash and stem tomatoes. Cut in half lengthwise. Take a small slice off the bottom of each tomato half so that it will sit up straight. With a serrated knife, cut around inside edges and remove pulp and seeds, leaving the shell intact. Chop pulp in food processor or by hand. Add onion, lemon juice and olive oil. Mix well. Add salt and pepper to taste. Reserve about three-fourths of the sauce for the bean salad.
Drain pasta and mix with remaining sauce. Add mint and Parmesan cheese. Taste and adjust seasonings, if necessary. Spoon stuffing into 4 tomato halves and place on serving platter, leaving space in the center for the white bean salad.
Nutrients per serving: 245 calories (36 percent from fat), 10 grams fat (2.4 grams saturated, 5.7 grams monounsaturated), 6 milligrams cholesterol, 9.1 grams protein, 31.7 grams carbohydrate, 4.9 grams fiber, 131 milligrams sodium.