Pesto pasta and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium shell pasta (3 cups) |
| 1 | tablespoon | Olive or vegetable oil |
| 2 | Leeks, halved lengthwise, sliced (3 cups) | |
| ½ | cup | Drained, marinated sun-dried tomatoes (from 8 oz jar) |
| ¼ | cup | Sliced ripe olives |
| 3 | Hard-cooked eggs, chopped | |
| ½ | cup | Purchased pesto |
| 2 | tablespoons | Shredded Parmesan |
Directions
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