Spicy Cavatelli with Zucchini and Leeks and Bacon

Hey everyone! You know those nights when you are absolutely running on fumes, but you still want a real, comforting meal? This is exactly the kind of recipe you need in your back pocket.

This Spicy Cavatelli with Zucchini, Leeks, and Bacon is an absolute lifesaver. It is incredibly easy to throw together, uses fresh zucchini and sweet, melted leeks, and gets a massive flavor upgrade from smoky bacon and a kick of crushed red pepper.

Honestly? We both went back for seconds tonight. When a quick weeknight pasta is that good, you just don't argue with it.

Why You’ll Love It

• Minimal Effort, Maximum Flavor: The sweetness of the leeks balances the heat from the red pepper flakes beautifully.

• Tender Zucchini: Grating the zucchini means it melts right into the sauce, coating every single piece of cavatelli.

• Seconds Guaranteed: It’s light enough for a weeknight but comforting enough to make you crave another bowl.

Spicy Cavatelli with Zucchini, Leeks, and Bacon

Ingredients-
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

Method-

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatelli according to the package directions. 

Crucial step: Make sure to reserve about ¾ cup of that starchy pasta cooking liquid right before you drain it!

Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s perfectly crisp. Remove the bacon with a slotted spoon and set it aside, leaving the glorious bacon fat in the skillet. (If skipping bacon, heat your olive oil here).

Sauté the Aromatics: Toss the chopped leeks and crushed red pepper flakes right into the skillet. Season lightly with salt and pepper. 

Cook, stirring often, until the leeks are soft and translucent (about 5 minutes).

Add the Zucchini: Stir in the grated zucchini and cook for another 5 minutes, letting it soften and marry with the leeks.

Bring It Together: Toss the drained cavatelli and your reserved pasta water straight into the skillet. Cook for about 2 minutes, stirring constantly, until the glossy sauce beautifully coats the pasta.

The Grand Finale: Stir the crispy bacon back in, toss in the Pecorino Romano, give it one last mix, and serve immediately.

Pan Seared Scallops and Local Salad

There is nothing quite like a dinner made entirely from fresh, local ingredients, especially when it comes together in less than fifteen minutes.

Tonight’s dinner was a total treat: gorgeous, fresh scallops purchased at our farmers' market, paired with a crisp, simple side salad using beautiful lettuce pulled straight from my sister's garden. Talk about eating well!

If you are intimidated by cooking scallops at home, don't be. The secret is letting them get that perfect, golden-crust sear without moving them around in the pan.

Here is exactly how I made them:

Method

I started by removing the side muscle on the few scallops that still had it attached. Then, I let them rest on paper toweling for about 10 minutes to make sure they were nice and dry—this is the secret to a great sear! Right before cooking, I seasoned them simply with salt and pepper.

Next, I heated the skillet with olive oil until it was shimmering. I added each scallop and DID NOT touch it for 3 minutes.

After those 3 minutes, I flipped each one and added about 3 tablespoons of cold butter and some fresh thyme sprigs to the pan, spooning that rich, melted butter right over the top.

I let them sit for another 3 minutes, then moved the scallops to a plate. Next, I added a squeeze of half a lemon and about a quarter cup of white wine straight to the hot pan, letting it simmer for about a minute to lift up all those delicious, caramelized bits. To finish it off, I stirred in just a bit more cold butter to create a glossy, rich pan sauce.

The sauce is poured over the scallops, and you are good to go. The sauce was absolutely on point.

Served alongside that incredibly fresh homegrown lettuce, it felt like a five-star meal made with zero stress.