Pesto Pasta and Vegetables

Delicious skillet dinner made with egg, pasta and vegetables - perfect for Italian cuisine that can be ready in 30 minutes.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

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
  • 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
    27%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    4g
    4%
      Sugars
    8g
    8%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    25%;
    Calcium
    20%;
    Iron
    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.
    © 2013 ®/TM General Mills All Rights Reserved