Pesto Pasta and Vegetables

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