Pesto pasta and vegetables

Yield: 4 Servings

Measure Ingredient
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

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