| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <demoness@bellatlantic.net> on Aug
16, 1998
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