One-Pot Pasta e Piselli: 1…

Name: One-Pot Pasta e Piselli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 8 ounces pasta (small shape); 4 cups vegetable broth; 1 cup frozen peas; Salt and pepper to taste; Grated Parmesan cheese for serving (optional)

Author: Olivia Bexley

December 5, 2025

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Okay, so you know those nights? The ones where you’re starving but the idea of slaving over a stove feels like a total drag? Yeah, me too! That’s where this amazing recipe comes in. It’s my absolute go-to for super easy weeknight meals, and trust me, it’s a total game-changer. We’re talking about *One-Pot Pasta e Piselli*, and it’s basically magic. Seriously, one pot, quick cooking, and the taste is just incredible! It’s an Italian classic and so simple, yet it’s like a warm hug in a bowl, you know?

I first discovered this dish while I was backpacking through Italy years ago. I was staying with this sweet little Italian Nonna who practically *insisted* I learn her version. I was skeptical (because, *one pot*?), but oh my goodness, was I wrong! I swear, her version (which I’ve adapted a bit, naturally!) has become a family favorite ever since.

Why You’ll Love This One-Pot Pasta e Piselli

Honestly? Because it’s a lifesaver! Seriously, I make this *One-Pot Pasta e Piselli* all the time when I need something fast, delish, and easy to clean up. Here’s why you’re gonna fall in love with it, too:

One-Pot Wonder: Fewer dishes means a happy cook (that’s you!).
Quick Cooking: Dinner on the table in under 20 minutes! Woohoo!
Simple Ingredients: You probably have most of what you need already. Score!
Seriously Tasty: Super flavorful, comforting, and seriously satisfying.

Ingredients for the Perfect One-Pot Pasta e Piselli

Alright, so here’s the lowdown on the ingredients – super simple, I promise! You’re gonna need: a tablespoon of good quality olive oil, one chopped onion, a couple of cloves of minced garlic. Next up, eight ounces of your favorite small pasta shape – like ditalini or elbow macaroni. Then, four cups of vegetable broth (I always use low-sodium!), and one cup of frozen peas. Don’t forget salt and pepper, to your taste, of course! And if you’re feeling fancy, some grated Parmesan cheese for serving – yum!

Step-by-Step Instructions: How to Make One-Pot Pasta e Piselli

Okay, buckle up, because making this *One-Pot Pasta e Piselli* is seriously a breeze! Honestly, it’s so simple, even on the busiest weeknights, you can totally whip this up. Here’s exactly how I do it, step-by-step:

Get That Pot Ready: First, grab yourself a nice, big pot – a Dutch oven works great. Pour in that tablespoon of olive oil, and set it over medium heat.
Sauté the Good Stuff: Toss in your chopped onion, and let it cook for about 5 minutes, until it starts to soften up. Then, add in your minced garlic, just for about a minute, until it smells amazing!
Pasta Time!: Now it’s time for the pasta! Dump in those eight ounces of your chosen pasta shape – seriously, any small pasta will do! Then, pour in the four cups of vegetable broth. Season with salt and pepper. I usually start with a teaspoon of salt and half a teaspoon of pepper, then adjust at the end.
Bring the Bubbles: Crank up the heat until it comes to a boil. Then, turn down the heat and let it simmer, uncovered, for about 10-12 minutes. Stir it occasionally, just to make sure the pasta doesn’t stick to the bottom.
Pea-fect Finish: During the last two minutes of cooking, stir in those frozen peas. They’ll thaw and cook right in time!
Serve and Devour: Once the pasta is cooked and the peas are heated through, you’re done! Serve it up with a generous sprinkle of Parmesan cheese, if you’re feeling it (and you should!).

And that’s it! Seriously, it’s that easy. You see? You can totally do this!

Close-up of a bowl of One-Pot Pasta e Piselli with peas and herbs.

Tips for Success with Your One-Pot Pasta e Piselli

Okay, friends, I’ve made this *One-Pot Pasta e Piselli* *a lot*, and trust me, I’ve learned a couple of things along the way! So, here are my top tips to make sure yours turns out absolutely perfect, every single time:

Don’t Overcook the Pasta: This is HUGE! Keep an eye on that pasta. You want it *al dente*, with a little bite, and definitely not mushy. Start checking it a couple of minutes before the package directions say, ’cause it’ll keep cooking a bit after you take it off the heat.

Adjust the Broth: Sometimes, depending on the pasta, you might need to add a splash more broth at the end if it looks too dry. If it’s too soupy, let it simmer uncovered for a few extra minutes to thicken up. Simple fix!

Spice It Up! Don’t be afraid to experiment with spices! A pinch of red pepper flakes adds a nice kick, and a little dried oregano or basil can boost the flavor profile. Get creative!

Variations to Spice Up Your One-Pot Pasta e Piselli

Okay, so you’ve made the basic *One-Pot Pasta e Piselli* and loved it? Awesome! But, hey, we’re all about shaking things up, right? So, here’s some fun ideas for your next round. You can totally make this dish your own with these easy tweaks!

Close-up of a bowl of creamy One-Pot Pasta e Piselli with fresh peas and herbs.

Add Veggies: Toss in some chopped carrots, zucchini, or even a handful of spinach along with the peas! You can add some roasted vegetables from the fridge if you have some laying around.

Spice It Up: Add red pepper flakes for a little heat; the Nonna would be so proud if I told you to add a dash of red pepper flakes! Or, throw in some Italian sausage for a heartier meal.

Get Creamy: Stir in a tablespoon of butter or a dollop of ricotta cheese when it’s done for a creamy, dreamy meal. Yum!

Serving Suggestions for One-Pot Pasta e Piselli

So, you’ve got this amazing *One-Pot Pasta e Piselli* masterpiece, right? Awesome! But, what else do you serve with it? You know, to really make it a complete meal? Don’t worry, I got you!

Close-up of One-Pot Pasta e Piselli with peas, herbs, and cheese in a white bowl on a wooden surface.

Honestly? This pasta is pretty good on its own. But, if I’m feeling fancy, I love to serve it with a simple side salad with a lemon vinaigrette. Maybe a crusty bread? Yum! You could also pair it with some grilled chicken or fish for extra protein. The options are endless, really!

Storage and Reheating Instructions

So, you made a big batch of *One-Pot Pasta e Piselli*? Awesome! Guess what? This stuff is even better the next day! Here’s how to keep it fresh and delicious:

Storage: Let your pasta cool down completely, then pop it into an airtight container. It’ll be good in the fridge for about 3-4 days. Easy peasy!

Reheating: You can reheat it in the microwave (yay, easy!), or gently on the stovetop with a splash of water or broth to keep it moist. Just heat it up until it’s warmed through. Careful, it splatters, so do it slowly! Don’t overcook it or you’ll lose the magic. Enjoy!

Nutritional Information

Okay, so listen, I am *not* a nutritionist, nor do I have a degree in any of this science stuff, BUT I want everyone to know what they’re eating. The great thing about this *One-Pot Pasta e Piselli* recipe is it is pretty good for you. I try to eat healthy, and this is typically my go-to when I want a quick, delicious, and “kind of good-for-you” meal on a busy night.

I can tell you that the nutritional information can *totally* vary, depending on the brands of ingredients you use, how much you pile on your plate, and any sneaky additions you might have made! I have tried to provide an estimate below from the nutritional details. These are estimations only, and individual results will vary. Remember, this is a recipe, and there will be variations in the details. Please, go by your own judgment using the ingredients you include!

Based on the ingredients I use, here’s a rough idea of what you’re looking at, per serving (about 1 cup):

Calories: About 350 calories
Sugar: Around 5g
Sodium: Roughly 300mg
Fat: About 10g
Saturated Fat: Roughly 3g
Unsaturated Fat: Around 7g
Trans Fat: 0g (thank goodness!)
Carbohydrates: About 50g (mostly from that yummy pasta!)
Fiber: Around 5g (thank you, peas!)
Protein: Around 12g
Cholesterol: About 10mg (depending on what you add!)

There you have it! Now, dig in, enjoy, and don’t stress *too* much about the numbers! It’s all about balance, and this *One-Pot Pasta e Piselli* fits perfectly into my routine!

Close-up of a bowl of One-Pot Pasta e Piselli with peas, cheese, and herbs.

Frequently Asked Questions About One-Pot Pasta e Piselli

You got questions? I got answers! Here are some of the most common things people ask me about my amazing *One-Pot Pasta e Piselli* recipe. Hopefully, this helps you on your cooking journey!

Can I Use Different Kinds of Pasta?

Absolutely, my friend! You are *totally* fine to use other types of pasta. I usually go for smaller shapes like ditalini or elbow macaroni, because they cook quickly and everything gets nice and evenly distributed. Short shapes work best in this *One-Pot Pasta e Piselli*, but hey, if you love penne or rotini? Go for it! Just keep an eye on the cooking time and adjust if needed.

How Do I Stop the Pasta from Sticking Together?

Ah, the dreaded pasta clump! Nobody wants that! The key to avoiding sticky pasta in your *One-Pot Pasta e Piselli* is to make sure your broth completely covers the pasta before you start cooking. Also, don’t over stir, particularly at the beginning. Just give it a gentle stir every few minutes while it’s simmering, and that should do the trick. If you find your pasta is still clumping, try a little less pasta next time. The pasta to broth ratio matters!

Can I Make This Ahead of Time?

You can totally prep parts of the *One-Pot Pasta e Piselli* ahead of time to make things even faster. You could chop the onion and garlic in advance and keep them in the fridge. But I usually wouldn’t cook the whole thing way in advance. The pasta might get a little too soft. It’s really quick to cook though, so I just whip it up when I’m ready to eat!