One-Pot Pasta with Peas and Zucchini

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant weeknight pasta dish simmered with fresh vegetables and herbs, ready in 30 minutes. This Italian one-pot recipe, ready in about 30 minutes, pairs penne pasta, zucchini, and frozen peas for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz penne pasta
• 1 medium zucchini
• 1 cup frozen peas
• 2 cloves garlic
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup fresh basil
• 1/2 cup parmesan cheese
• 1/2 tsp salt
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Bring 4 quarts water to boil in a large pot, add 1 tbsp salt and cook penne until al dente (8 minutes), drain.
2. Step 2: Heat olive oil in a skillet over medium heat, add diced zucchini and cook 5 minutes until softened.
3. Step 3: Add minced garlic and red pepper flakes, cook 1 minute until fragrant.
4. Step 4: Stir in peas and chicken broth, simmer 3 minutes until peas tender.
5. Step 5: Return drained pasta to skillet, add 1/4 cup reserved pasta water, basil, and parmesan.
6. Step 6: Cook 2 minutes, stirring until sauce coats pasta, season with salt.