In large pot of boiling water, cook macaroni according to package directions, adding peas in the last minute of cooking. Drain, reserving 2/3 cup cooking liquid.
Meanwhile, in large skillet set over medium heat, heat pesto and 1/3 cup cooking liquid; cook zucchini, broccoli, onion and red pepper, covered, for about 3 minutes or until vegetables are tender-crisp.
Add macaroni and remaining cooking liquid to skillet; toss until macaroni is coated and vegetables are tender. Stir in Parmesan cheese.
Recipe Notes
Substitute sun-dried tomato pesto or olive tapenade for basil pesto if desired.
For added protein, add cooked chickpeas, lentils or white beans.