Penne pasta with pesto sauce, zucchini, green peas, and basil is a fresh, filling dinner that comes together in about 30 minutes.

The pesto coats every piece of pasta, and the zucchini and green peas bring color and sweetness. It’s light enough for a weeknight and satisfying enough to keep everyone full.

This one is perfect for busy evenings when you want something homemade but don’t want to spend an hour in the kitchen. Great for meal prep too — it reheats well with a splash of water.

If you love this, you’ll also want to try our:

The Best Classic Shepherd’s Pie Recipe(Cottage Pie)

Easy Spinach and Cottage Cheese Stuffed Shells

Creamy Chicken Corn Salad With Chili Lime Dressing

Ingredients You’ll Need

• 12 oz penne pasta
• 1 cup basil pesto (store-bought or homemade)
• 2 medium zucchini, sliced into half-moons
• 1 cup frozen green peas, thawed
• 3 cloves garlic, minced
• 2 tbsp olive oil
• ½ cup pasta cooking water (reserved)
• ½ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

You can swap penne for rigatoni or fusilli — both hold the pesto well. A good store-bought pesto works perfectly here, but homemade is even better if you have fresh basil on hand.

Step-by-Step Guide

1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the zucchini in a single layer and cook for 3–4 minutes until golden on the edges. Season with salt and pepper.
3. Add the minced garlic to the skillet and stir for 30 seconds.
4. Add the thawed green peas and stir to combine. Cook for 1 more minute.
5. Drain the pasta and add it directly to the skillet with the vegetables.
6. Add the pesto and ¼ cup of the reserved pasta water. Toss until the pasta is fully coated, adding more pasta water a splash at a time as needed.
7. Remove from heat. Stir in the Parmesan. Taste and adjust with salt, pepper, and red pepper flakes.
8. Serve topped with fresh basil leaves and extra Parmesan.

Serve & Enjoy!

Important Recipe Notes

• Reserve pasta water before draining — the starchy water is what makes the pesto sauce silky and helps it cling to every piece of penne.
• Don’t overcook the zucchini — you want it lightly golden at the edges, not mushy. Keep the pan hot and the zucchini in a single layer.
• Use a pesto you actually like — it’s the star of this dish. Check the label: good olive oil should be the first ingredient, not sunflower or canola oil.
• Add the peas at the end — thawed peas only need to warm through. Cooking them too long makes them dull and soft.
• Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or broth when reheating to loosen the sauce.
• Serve right away for the best texture — pesto pasta thickens as it sits.

Storage Tips

This pesto penne pasta stores surprisingly well, making it a great option for meal prep, quick lunches, or easy leftovers during busy weeks.

• Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
• Because pesto can thicken after chilling, you may want to add a small splash of water, milk, or olive oil before reheating to loosen the sauce.
• For best flavor and texture, keep extra fresh basil separate and add it right before serving.

If you plan to make this pasta ahead for meal prep, slightly undercook the pasta so it stays perfectly tender after reheating.

Easy Variations

One of the best things about this pesto pasta recipe is how easy it is to customize with ingredients you already have in your kitchen.

Add Protein

Turn this into a more filling dinner by adding:

• grilled chicken,
• shrimp,
• salmon,
• crispy tofu,
• or white beans.

Make It Creamy

Stir in:

• cream cheese,
• ricotta,
• mascarpone,
• or a splash of heavy cream

for a richer, creamier pesto sauce.

Add More Vegetables

This pasta works well with:

• spinach,
• broccoli,
• asparagus,
• cherry tomatoes,
• mushrooms,
• or roasted bell peppers.

Use Different Pasta Shapes

No penne? Try:

• fusilli,
• farfalle,
• rotini,
• rigatoni,
• or spaghetti.

Short pasta shapes hold the pesto sauce especially well.

Make It Spicy

Add:

• red pepper flakes,
• chili oil,
• or spicy pesto

for extra heat and flavor.

Add Crunch

Top with:

• toasted pine nuts,
• walnuts,
• parmesan crisps,
• or crispy breadcrumbs

for delicious texture.