Another quick & easy pasta - Spicy Cavatelli with Zucchini & Leeks

As I have mentioned before my creativity in cooking is lacking so I usually spend time the weekend before I will have to cook to research some recipes for inspiration and direction.  I have been pleased so far on the recipes I have found!  This one was so easy almost as easy as the Pasta with tomatoes & mozzarella!  I found the recipe on Bon Appetit.com, Spicy cavatelli with leeks & zucchini.

I followed the recipe other than making less as I was cooking for myself and adding garlic :-).  I could not find cavatelli so I ended up using campanelle.   This recipe was so easy and very quick.  I highly suggest reading through the recipe a few times and have your ingredients prepped and ready to go.  You don't want to overcook the leeks or the zucchini while you are still waiting for the pasta to finish cooking! 

You could easily get creative with this recipe and add in a protein of your choice, tomatoes, artichokes or any other vegetable that you enjoy!  Be creative! 

See recipe below or follow links above!

On another note - Tom is back from traveling so he will be cooking for a few days until we head to the pacific northwest for a wedding!  

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

• Instructions
• 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.

Source - Bon Appetit.com