Easy Weeknight Pasta & VeggiesBest Foods
1 tablespoon olive oil
1 small onion (sliced)
1 cup sliced mushrooms
1/2 cup frozen peas (thawed)
1 red bell pepper (small, sliced)
1/3 cup Hellmann's® or Best Foods® Mayonnaise
1/4 cup milk
8 ounces penn pasta, cook and drain
1/3 cup grated parmesan cheese
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1Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes or until tender. Add red pepper, mushrooms and peas and cook, stirring occasionally, 5 minutes or until vegetables are tender.
2Remove skillet from heat, then stir in Hellmann's® or Best Foods® Real Mayonnaise and milk. Toss vegetable mixture with hot penne and cheese. Season to taste, if desired, with salt and ground black pepper.