Lots of fresh veggies tossed with leftover pasta and a rich, delicious sauce made with Real Mayonnaise, lemon peel and Parmesan. So good!
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)
Amount per serving
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.
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® 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.