I think I found this on Bon Appetit’s site last week.
It’s simplicity and taste made it to my ‘Will Make Again’ list
Spicy Cavatelli With Zucchini And Leeks
- 1.5 pounds 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
- 1 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.