One Pot Creamy Vegetable & Pasta Recipe

One Pot Creamy Vegetable & Pasta Recipe

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

    Servings

  • 10 Mins

    Prep Time

  • 20 Mins

    Cooking Time

  • 30 Mins

    Ready In


  • 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)


  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.

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