Looking for a dinner idea that pleases everyone?

Try this creamy pasta with zucchini and peas: a summer recipe that will solve your meal in less than 30 minutes, perfect when you’re short on time but don’t want to compromise on taste and lightness.

This is not just a first course but a true complete and balanced summer dish, combining carbohydrates, plant proteins, and the best seasonal vegetables.

If you’re looking for more complete and healthy ideas, also try our famous fresh and light chicken salad with yogurt sauce.

The secrets that make this pasta so special are two.

The first is its incredible creaminess, achieved without using cream thanks to the absorption cooking method, a technique we also use for our creamy risottos.

The second is steaming the zucchini directly above the pasta: a clever method that preserves their flavor, crunchiness, and all their nutritional properties.

It’s a light and healthy recipe, perfect if you love seasonal vegetables.

And if you’re looking for another idea for a tasty and healthy main course, discover how we prepare our oven-baked salmon with crunchy asparagus.

Now let’s get cooking and prepare the best pasta with zucchini and peas you’ve ever tasted!

Prefer watching the recipe instead of reading it?

You’ll find the video with all the steps on my YouTube channel and my TikTok profile, where I post videos of all the blog’s recipes.

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Creamy Pasta with Zucchini and Peas: The Light and Quick Summer Recipe

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Steaming
Cuisine: Italian
Seasonality: Spring, Summer, All Seasons

241.36 Kcal

calories per serving

Info Close

Energy 241.36 (Kcal)
Carbohydrates 43.06 (g) of which sugars 8.14 (g)
Proteins 11.83 (g)
Fat 3.13 (g) of which saturated 0.91 (g)of which unsaturated 1.03 (g)
Fibers 7.81 (g)
Sodium 474.07 (mg)

Indicative values for a portion of 505 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

12 oz short pasta
3 white zucchini
10.5 oz peas
4.2 cups vegetable broth
2 tbsps extra virgin olive oil
1 clove garlic
1 bunch parsley
1 oz Grana Padano DOP
to taste paprika
1 pinch salt
1 pinch white pepper

Tools

1 Steamer Vention
1 Cutting Board Freshmagis

Steps

Below you’ll find all the steps explained in detail. Follow them carefully to achieve incredibly creamy, flavorful, and al dente pasta with zucchini and peas, a summer dish that will win everyone over.

The Light Sauté and Peas with White Wine:

Start by taking a large pan.
Pour in the extra virgin olive oil and add the whole garlic clove, browning it over low heat.
Once it has released its aroma, you can easily remove it. Add the peas (fresh or frozen) and sauté them for a couple of minutes, stirring.

Raise the flame slightly and deglaze with a glass of dry white wine, allowing the alcohol to evaporate completely.
This will give an incredible flavor boost to the dish.
Toasting the Pasta: The Secret to Creaminess:
Directly in the pan with the peas, pour the raw pasta.
Toast it for about a minute over medium heat, stirring often, until the grains become shiny and hot.
This is the first secret to achieving creamy pasta without cream because it helps release starch.

At this point, cover the pasta with hot vegetable broth until it is about a finger above it.
From here, the absorption cooking begins, similar to that of a risotto.
Steaming the Zucchini: Lightness and Crunchiness:
While the pasta starts cooking in the broth, focus on the zucchini.
Wash them, trim, and cut them into not too small cubes.

When there are about 7-8 minutes left for the pasta to cook as indicated on the package, position the steamer basket with the zucchini over the pan.
Cover with the lid: the steam generated by the cooking pasta will be enough for perfect steaming, leaving your zucchini crunchy and full of flavor.
Final Mixing Off the Heat:
Taste the pasta to check its doneness.
When it is al dente and the broth has been almost completely absorbed, creating a delicious cream, you are ready for the final touch.
If necessary, adjust the salt and add a pinch of freshly ground black pepper.
Turn off the heat – this is crucial.
Add the crunchy steamed zucchini, grated Grana Padano, and sweet paprika.
Mix energetically to blend and mix everything.
Cover with the lid and let the pasta rest for a minute: this final act will allow all the flavors to blend beautifully.
Plating and Serving:

Your creamy pasta with zucchini and peas is ready to be served.
Distribute it on plates while hot, garnishing with a few fresh basil or mint leaves for a touch of color and fragrance.
A final drizzle of raw olive oil, if desired, will complete the work.
Bon appétit!

Want to customize this recipe or need practical advice? Here’s a quick guide to make your unique summer dish even more special and to have no doubts.

Here are some tips and ideas.

Guide to Your Zucchini and Peas Pasta: Tips, Storage, Variations, and Wine

Want to personalize this recipe or need practical advice?

Here’s a quick guide to make your unique summer dish even more special and to have no doubts.

Tips for a Perfect Result: The secret to creamy pasta lies in the risotto-style technique: stir it frequently as it absorbs the broth.

For the vegetables, respect the steaming times to have flavorful but still crunchy zucchini, adding texture to the dish.

Variations and Personalizations:

Enrich your zucchini and peas pasta by adding crispy bacon cubes or, for a sea flavor, sautéed shrimp.

For a light and 100% plant-based recipe, omit the cheese or replace it with nutritional yeast.

How to Store the Pasta:

This dish is best enjoyed freshly made.

If there are leftovers, you can store it in the fridge for a maximum of 1-2 days in an airtight container. Reheat it in a pan with a drizzle of olive oil and a splash of water to bring back its creaminess.

The Wine to Pair:

To enhance the delicacy of this unique summer dish, I recommend a fresh, savory, and aromatic white wine.

A Vermentino di Sardegna, with its marine notes, or a Falanghina del Sannio, fruity and floral, are two pairings that won’t disappoint you.

Zucchini and Peas Pasta: Frequently Asked Questions (FAQ)

Do you still have any doubts?

Here you will find the answers to the most common questions about this recipe for a perfect result every time.

Can I use frozen peas instead of fresh ones?

Absolutely! This recipe with zucchini and peas works perfectly even with frozen peas. No need to thaw them beforehand: add them directly to the pot as indicated in the preparation, they may only require an extra minute of cooking.
How do I make the pasta really creamy without adding cream?
The secret to this creamy pasta is the risotto-style technique. Toasting the pasta at the beginning and cooking it by adding the broth little by little ensures that the starch creates a natural delicious cream. The final mixing off the heat completes the process, making it enveloping and light.
Can I replace zucchini with another seasonal vegetable?
Yes, this light recipe is very versatile. Since it’s early June, instead of zucchini, you could use asparagus tips or fresh green beans, cooking them always with the steaming technique to preserve their crunchiness.
Can this dish be prepared in advance?
Can this dish be prepared in advance?
This unique summer dish is best enjoyed freshly made to fully enjoy its creaminess. If there are leftovers, store them in the fridge and reheat in a pan with a splash of water, but keep in mind that the original texture may change slightly.