• Prep Time:
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  • Serves: 4 Servings

Pesto Pasta and Vegetables

  • Recipe Submitted by on

Category: Vegetables, Pasta

 Ingredients List

  • 8 oz Medium shell pasta (3 cups)
  • 1 tb Olive or vegetable oil
  • 2 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 Hard-cooked eggs, chopped
  • 1/2 c Purchased pesto
  • 2 tb 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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