| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | oz | Medium shell pasta, 3 cups |
| 1 | T | 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 | T | Shredded Parmesan |
INSTRUCTIONS
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. Nutrition Information Per Serving: 550 Calories, 27 g Fat, 450 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 67
Total Fat: 7.5g
Cholesterol: 161.3mg
Sodium: 480.7mg
Potassium: 674mg
Carbohydrates: 58g
Fiber: 4.4g
Sugar: 7.5g
Protein: 16.1g