Yield: 4 Servings
|8 ounces||Medium shell pasta (3 cups)|
|1 tablespoon||Olive or vegetable oil|
|2 \N||Leeks, halved lengthwise, sliced (3 cups)|
|½ cup||Drained, marinated sun-dried tomatoes (from 8 oz jar)|
|¼ cup||Sliced ripe olives|
|3 \N||Hard-cooked eggs, chopped|
|½ cup||Purchased pesto|
|2 tablespoons||Shredded Parmesan|
1. Chop the sun-dried tomatoes. Meanwhile, cook pasta to desired doneness as directed on package; drain. Keep warm.
2. Heat oil in large nonstick skillet over medium-high heat until hot. Add leeks; cook and stir until tender. Reduce heat to medium; stir in tomatoes and olives.
3. Add pasta to skillet. Cook over medium heat until thoroughly heated, stirring occasionally. Add eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with cheese.
Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998