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Pesto Pasta and Vegetables

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Pesto Pasta and Vegetables
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Delicious skillet dinner made with egg, pasta and vegetables - perfect for Italian cuisine that can be ready in 30 minutes.

Ingredients

3
eggs
8
oz. (3 cups) uncooked medium shell pasta
1
tablespoon olive or vegetable oil
2
leeks, cut in half lengthwise, sliced (3 cups)
1/2
cup drained marinated sun-dried tomatoes (from 8-oz. jar), chopped
1/4
cup sliced ripe olives
1/2
cup purchased pesto
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop. Set aside.
  • 2 Cook pasta to desired doneness as directed on package. Drain.
  • 3 Meanwhile, 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.
  • 4 Add cooked pasta; cook over medium heat until thoroughly heated, stirring occasionally. Add chopped eggs and pesto; cook and stir 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle with cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
550
(
Calories from Fat
240
)
Daily Value
Total Fat
27g
42%
(
Saturated Fat
5g
25%
)
Cholesterol
165mg
55%
Sodium
450mg
19%
Total Carbohydrate
58g
19%
(
Dietary Fiber
4g
16%
,
Sugars
8g
)
Protein
18g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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