Christopher Testani
Recipe information
Yield
4 Servings
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
Preparation
Step 1
Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
Step 2
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.
Step 3
Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in Pecorino.
Nutrition Per Serving
Calories (kcal) 390 Fat (g) 18 Saturated Fat (g) 4.5 Cholesterol (mg) 10 Carbohydrates (g) 46 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 12 Sodium (mg) 290
