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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