Pesto Pasta And Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Medium shell pasta, 3 cups
1 tbsp: Olive or vegetable oil,
2: Leeks, halved lengthwise, sliced, 3 cups
1/2 cup: Drained, marinated sun-dried tomatoes, from 8 oz jar
1/4 cup: Sliced ripe olives,
3: Hard-cooked eggs, chopped
1/2 cup: Purchased pesto,
2 tbsp: Shredded Parmesan,
Directions:
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
Posted to MM-Recipes Digest by Paula on Aug
16, 1998
Source from luhu.jp
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
Posted to MM-Recipes Digest by Paula
16, 1998
Source from luhu.jp