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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!
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 410.0 |
| Total Carbohydrates (g) | 46.0 g |
| Fibre (g) | 3.0 g |
| Sodium (mg) | 25.0 mg |
| Fat (g) | 21.0 g |
| Saturated Fat (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 0.0 mg |
| Iron (mg) | 3.0 mg |
| Potassium (mg) | 601.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 116.0 mg |
| Sugar (g) | 4.0 g |
| Protein (g) | 12.0 g |
-
4 People
Servings
-
10 Mins
Prep Time
-
20 Mins
Cooking Time
-
30 Mins
Ready In
Ingredients
- 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)
Made With
Directions
-
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.
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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.
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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.
Chef's Tip
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Tip: Have leftover cooked veggies? Toss some of them into the pasta mixture when heating through.