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Pesto Pasta & Vegetables

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Recipe

 

Yield

3 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces pasta shells
medium (3 cups)
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1 tablespoon olive oil
or vegetable oil
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2 each leeks
halved lengthwise, sliced (3 cups)
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½ cup sundried tomatoes
drained, marinated (from 8 ounce jar)
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¼ cup olives
ripe, sliced
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3 large eggs
hard-cooked, chopped
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½ cup basil pesto
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2 tablespoons Parmesan cheese
shredded
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta shells
medium (3 cups)
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15 ml olive oil
or vegetable oil
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2 each leeks
halved lengthwise, sliced (3 cups)
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118 ml sundried tomatoes
drained, marinated (from 8 ounce jar)
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59 ml olives
ripe, sliced
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3 large eggs
hard-cooked, chopped
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118 ml basil pesto
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3E+1 ml Parmesan cheese
shredded
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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 20247% 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?
 

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