Spicy Fusilli with Zucchini, Leeks and Tomatoes

AuthorZoeCategory, DifficultyBeginner

Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 lb Fusilli Pasta
 1 Zucchini, diced
 1 Leek, chopped small
 ½ cup Grape tomatoes, sliced
 1 tbsp Butter
 2 tsp Crushed Red Pepper
 1 tsp Salt
 1 tsp Black Pepper
 ½ cup Parmesan Cheese, grated
 ½ cup Reserved Pasta Water

1

Bring a pot of water to a roiling boil. Add the fusilli and cook until al dente. Drain and set aside. Reserve 1/2 a cup of the pasta water. Set aside.

2

While the pasta is cooking, add the butter to a large pan. Gently saute the leeks and zucchini and add the salt, pepper and red pepper flakes. Set the heat to low and add the sliced tomatoes and wait until the pasta is done.

3

Add the reserved pasta water and the Parmesan cheese to the pan with the zucchini and leeks and stir until thickened. Add the pasta to the pan and gently toss to coat.

4

Serve hot.

Ingredients

 1 lb Fusilli Pasta
 1 Zucchini, diced
 1 Leek, chopped small
 ½ cup Grape tomatoes, sliced
 1 tbsp Butter
 2 tsp Crushed Red Pepper
 1 tsp Salt
 1 tsp Black Pepper
 ½ cup Parmesan Cheese, grated
 ½ cup Reserved Pasta Water

Directions

1

Bring a pot of water to a roiling boil. Add the fusilli and cook until al dente. Drain and set aside. Reserve 1/2 a cup of the pasta water. Set aside.

2

While the pasta is cooking, add the butter to a large pan. Gently saute the leeks and zucchini and add the salt, pepper and red pepper flakes. Set the heat to low and add the sliced tomatoes and wait until the pasta is done.

3

Add the reserved pasta water and the Parmesan cheese to the pan with the zucchini and leeks and stir until thickened. Add the pasta to the pan and gently toss to coat.

4

Serve hot.

Spicy Fusilli with Zucchini, Leeks and Tomatoes
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