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