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Pesto Pasta & Vegetables

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Submitted by ehpweb

YIELD

3 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

8 231.2
OUNCES ML/G PASTA SHELLS
medium (3 cups)
1 15
TABLESPOON ML OLIVE OIL
or vegetable oil
2 2
EACH EACH LEEKS
halved lengthwise, sliced (3 cups) *
½ 118
CUP ML SUNDRIED TOMATOES
drained, marinated (from 8 ounce jar)
¼ 59
CUP ML OLIVES
ripe, sliced *
3 3
LARGE LARGE EGGS
hard-cooked, chopped
½ 118
CUP ML BASIL PESTO *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
shredded

Directions

Chop the sun-dried tomatoes.

Meanwhile, cook pasta to desired doneness as directed on package; drain.

Keep warm.

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.

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 202 47% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 310mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 6%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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