Creamy Tomato, Broccoli & Zucchini Pasta Recipe

INGREDIENTS

• 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)