Ingredients
- 3 eggs (hard cooked)
- 1/2 purchased pesto
- 34 gr ripe olives (sliced)
- 5 gr olive
- 3 gr parmesan (shredded)
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
