Creamy Tomato, Broccoli & Zucchini 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

Serving Size: 4

Amount per Serving

Title	Amount per Serving

4 People

Servings
10 Minutes

Prep Time
20 Minutes

Cooking Time
30 Minutes

Ready In

8 ounces (225 g) cherry tomatoes
2 zucchini, sliced
2 Tbsp. (30 mL olive oil, divided
8 ounces (225 g) broccoli florets, blanched
1 lb. (450 g) leftover penne pasta
3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
3 Tbsp. (45 mL) creme fraiche
1/4 cup (60 mL) grated Parmesan cheese
grated peel of 1 lemon
basil leaves (optional)

MADE WITH

PREHEAT oven to 400°F (200°C). Arrange cherry tomatoes and zucchini on rimmed baking sheet and drizzle with 1 Tbsp. (15 mL) oil. Roast 10 to 15 minutes or until tomatoes are blistered.
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.
STIR in Hellmann's® Real Mayonnaise and crème fraiche, then Parmesan, lemon peel and basil if using. Season, if desired with salt and black pepper and serve immediately.

Tip: You can use Hellmann's® Real Mayonnaise instead of the olive oil for roasting and sautéing!

Tip: Have leftover cooked veggies? Toss some of them into the pasta mixture when heating through.