Pesto Pasta & Vegetables
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta shells
medium (3 cups) |
|
| 1 | tablespoon |
olive oil
or vegetable oil |
|
| 2 | each |
leeks
halved lengthwise, sliced (3 cups) |
*
|
| ½ | cup |
sundried tomatoes
drained, marinated (from 8 ounce jar) |
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| 3 | large |
eggs
hard-cooked, chopped |
|
| ½ | cup |
basil pesto
|
*
|
| 2 | tablespoons |
Parmesan cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta shells
medium (3 cups) |
|
| 15 | ml |
olive oil
or vegetable oil |
|
| 2 | each |
leeks
halved lengthwise, sliced (3 cups) |
*
|
| 118 | ml |
sundried tomatoes
drained, marinated (from 8 ounce jar) |
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 3 | large |
eggs
hard-cooked, chopped |
|
| 118 | ml |
basil pesto
|
*
|
| 3E+1 | 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.
