MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

      Title: Pesto Pasta and Vegetables
 Categories: Pasta, Vegetables
      Yield: 4 Servings

      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

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