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Spicy Cavatelli (or pasta) with Leeks, Zucchini and Peppers

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Serves 4 | Prep Time 5 | Cook Time 15

Why I Love This Recipe

FEATURING: Leeks, zucchini, peppers and basil.

A slightly adapted recipe from Bon Appétit (picture on the left) that I like to make when I don't have much time and am looking for a light meal (perfect on a hot summer day). I make it on any pasta that I have at hand (if not using cavatelli- I just forgo reserving and using the pasta cooking liquid) and I often just chop the zucchini (instead of grating it- see my picture on the right).


Ingredients You'll Need

450 g of cavatelli (or any other pasta of your choice)
2 Tbsp olive oil
1 large leek (with green parts also), chopped
¾ teaspoon crushed red pepper flakes (use less if you don't like spicy food)
Salt and freshly ground black pepper, to taste
1 large zucchini, grated (or chopped)
1 sweet pepper, chopped
A few handfuls of basil, chopped
⅓ cup grated Pecorino or mozzarella cheese or crumbled tofu (optional)


Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid (only if using cavatelli).

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 sweet pepper and cook, stirring occasionally, until soft, about 5 minutes.

Toss in pasta and reserved pasta cooking liquid (only if using cavatelli); cook until sauce coats pasta, about 2 minutes. Toss in Pecorino (or cheese or crumbled tofu). Add a bit of basil on each plate before serving.

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