Recipe of Pesto Pasta and Vegetables - Food Recipes

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Title: Pesto Pasta and Vegetables
Categories : Pasta, Vegetables
Serving size: 4 Servings 8 oz Medium shell pasta (3 cups) 1 T Olive or vegetable oil 2 ea Leeks, halved lengthwise, - sliced (3 cups) 1/2 c Drained, marinated sun-dried - tomatoes (from 8 oz jar) 1/4 c Sliced ripe olives 3 ea Hard-cooked eggs, chopped 1/2 c Purchased pesto 2 T 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