|Spicy Pasta with Zucchini and Leeks|
I’m sure many of you, like me, have a handful of grocery staples. You buy whatever you need for your meal plan or maybe grab a few impulse purchases each week, but more often than not you have your basics that are always in your cart. For us this includes Greek yogurt, kale, bananas, and zucchini. Okay, and chocolate chips.
zucchini bread (with chocolate chips of course), and it’s a versatile vegetable that can be added to just about any meal. Take this pasta, for instance. Pasta often gets a bad reputation, especially in today’s age of “fear the carb” and “avoid gluten like the plague”, but this dish is fairly healthy and not oozing with cream or cheese. It only takes a few basic ingredients that you likely have on hand (especially if zucchini is one of your staples!) and you aren’t going to have to slave away in the kitchen for hours to get dinner on the table!
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Five Years Ago: Blue Cheese Stuffed Turkey Burgers and Chocolate Cookie Dough Ice Cream Cake
Spicy Pasta with Zucchini and Leeks
-1/2 lb rotini
-1/4 cup olive oil
-1 large leek, white and pale green parts only, chopped
-3/4 tsp crushed red pepper flakes
-kosher salt and freshly ground black pepper
-2 large zucchini, grated
-1/3 cup grated Parmesan
1. Cook pasta according to package instructions. Drain, first reserving 3/4 cup of the pasta water.
2. Meanwhile, heat oil in a large skillet over medium heat. Add leek and the red pepper flakes, seasoning with salt and pepper.
3. Cook, stirring frequently, until soft, about 5 minutes. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
4. Add pasta to the skillet along with the reserved pasta water. Cook for about 2 minutes, until sauce coats the pasta. Stir in the cheese and serve immediately.