Wednesday, June 11, 2014

Spicy Cavatelli with Zucchini and Leeks

And I just happened to have Cavatelli in the freezer... From Bon Appetit, Spicy Cavatelli with Zucchini and Leeks. This was a nice midweek dinner. And I could not decide on which photo to use!

½ pound cavatelli
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated
⅓ cup grated Pecorino

Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium heat. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in Pecorino.

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