Ingredients

• 1/2 pound cavatelli
• 1/4 cup olive oil
• 1 chopped large leek, white and pale-green parts only
• 1/4 teaspoon crushed red pepper flakes
• Salt
• Pepper
• 2 grated large zucchini
• 1/2 cup grated Pecorino

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Instructions

1. Cook 1/2 pound cavatelli; drain, reserving 3/4 cup cooking liquid. Meanwhile, heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 chopped large leek, white and pale-green parts only, and 1/4 teaspoon crushed red pepper flakes; season with salt and pepper.
2. Cook, stirring often, until soft, about 5 minutes. Add 2 grated large zucchini and cook, stirring occasionally, until soft, about 5 minutes.
3. Toss in pasta and cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in 1/2 cup grated Pecorino.