Pesto Pasta and Vegetables

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Title: Pesto Pasta and Vegetables
Categories: Pasta, Vegetables
Yield: 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

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