One-Pot Pasta with Peas
Creamy one-pot pasta with peas, garlic, and Parmesan. Easy 20-minute vegetarian dinner recipe.
Ingredients
- 1 tablespoon olive oil
- 1 small shallot or onion diced
- 3 garlic cloves minced
- 12 ounces short pasta penne, rotini, or shells
- 4 cups vegetable or chicken broth
- 1 ½ cups frozen peas
- ½ cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon lemon zest optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced shallot and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add dry pasta and broth to the pot and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. Stir in frozen peas and cook for 2–3 minutes. Add heavy cream, Parmesan cheese, salt, and black pepper. Stir until sauce becomes creamy and smooth. Finish with lemon zest if desired. Serve warm with extra Parmesan on top.
Notes
Stir occasionally to prevent pasta from sticking. Add peas near the end to keep them bright green. If sauce thickens too much, add a splash of broth or milk when reheating. Store leftovers in the refrigerator for up to 4 days.