Delicious skillet dinner made with egg, pasta and vegetables - perfect for Italian cuisine that can be ready in 30 minutes.
Pesto Pasta and Vegetables
- Prep Time 30 min
- Total 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
Instructions
-
Step1Place 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.
-
Step2Cook pasta to desired doneness as directed on package. Drain.
-
Step3Meanwhile, 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.
-
Step4Add 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
550
Calories
27g
Total Fat
18g
Protein
58g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 3/4 Cups
- Calories
- 550
- Calories from Fat
- 240
- 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;
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