Free Recipe Pesto Pasta and Vegetables
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Pesto Pasta and Vegetables Recipe
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
Pesto Pasta and Vegetables Preparation
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
Cooking Temperature:
Recipe Serves: 4
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