One Pot Creamy Vegetable & Pasta Recipe

One Pot Creamy Vegetable & Pasta Recipe

Preparation Time10 mins Cooking Time20 mins Makes 4 servings

Lots of fresh veggies tossed with leftover pasta and a rich, delicious sauce made with Real Mayonnaise, lemon peel and Parmesan. So good!

Nutritional Information


410 (1 serving)

Total Fat

21g (1 serving)

Saturated Fat

6g (1 serving)


25mg (1 serving)

Total Carbs

46g (1 serving)

Dietary Fiber

3g (1 serving)


4g (1 serving)


12g (1 serving)


116mg (1 serving)


3mg (1 serving)


601mg (1 serving)

Ingredients List
  1. 8 ounces cherry tomatoes
  2. 2 zucchini, sliced
  3. 2 Tbsp. olive oil, divided
  4. 8 ounces broccoli florets, blanched
  5. 1 lb. leftover penne pasta
  6. 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  7. 3 Tbsp. creme fraiche
  8. 1/4 cup grated Parmesan cheese
  9. Grated peel of 1 lemon
  10. Basil leaves (optional)



1. PREHEAT oven to 400°. Arrange cherry tomatoes and zucchini on rimmed baking sheet and drizzle with 1 Tbsp. oil. Roast 10 to 15 minutes or until tomatoes are blistered.

2. HEAT remaining oil in large nonstick skillet over medium-high heat. Add blanched broccoli, roasted zucchini and tomatoes, pasta and a little hot water and cook, tossing, until the pasta is piping hot.

3. STIR in Hellmann's® or Best Foods® Real Mayonnaise and crème fraiche, then Parmesan, lemon peel and basil if using. Season, if desired with salt and black pepper and serve immediately.