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One Pot Creamy Vegetable & Pasta Recipe

One Pot Creamy Vegetable & Pasta Recipe

  • Serves

    people

  • Prep

    mins

  • Cook

    mins

  • Total time

    mins
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)

Nutritional information

 

Amount per serving

Sodium (mg)

25 mg

Saturated Fat (g)

6 g

Vitamin D (mcg)

0 mcg

Energy ()

410

Fat (g)

21 g

Trans Fat (g)

0 g

Calcium (mg)

116 mg

Cholesterol (mg)

0 mg

Iron (mg)

3 mg

Fibre (g)

3 g

Sugars (g)

4 g

Protein (g)

12 g

Potassium (mg)

601 mg

  • 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.
Vegan Dressing & Spread
MAKE IT VEGAN

Vegan Dressing & Spread

Hellmann's Vegan Dressing & Spread has the rich, creamy taste you can only expect from Hellmann's & is the perfect vegan alternative to our mayo!

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