
One Pot Creamy Vegetable & Pasta Recipe
Lots of fresh veggies tossed with leftover pasta and a rich, delicious sauce made with Real Mayonnaise, lemon peel and Parmesan. So good!
Calories
410 (1 serving)
Total Fat
21g (1 serving)
Saturated Fat
6g (1 serving)
Sodium
25mg (1 serving)
Total Carbs
46g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
4g (1 serving)
Protein
12g (1 serving)
Calcium
116mg (1 serving)
Iron
3mg (1 serving)
Potassium
601mg (1 serving)
- 8 ounces cherry tomatoes
- 2 zucchini, sliced
- 2 Tbsp. olive oil, divided
- 8 ounces broccoli florets, blanched
- 1 lb. leftover penne pasta
- 3 tbsp Hellmann’s® or Best Foods® Real Mayonnaise
- 3 Tbsp. creme fraiche
- 1/4 cup grated Parmesan cheese
- Grated peel of 1 lemon
- Basil leaves (optional)
Directions
Print1. 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.