Ingredients
4 Servings-
½ pound cavatelli
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ÂĽ cup olive oil
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1 large leek, white and pale-green parts only, chopped
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Âľ teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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2 large zucchini, grated
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â…“ cup grated Pecorino
Preparation
Cook cavatelli; drain, reserving Âľ 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.
Photograph by Christopher Testani