Growing up, my mom always made pasta with marinara sauce and meatballs. That’s just how pasta was done in our house. When I suggested adding vegetables to pasta, my dad would give me a look like I was speaking a foreign language.
But here’s the thing – pasta doesn’t need heavy sauce to be good. This zucchini and leek combination has become my go-to when I want something light but satisfying. It’s quick, uses simple ingredients, and has changed how I think about pasta completely. Trust me, even my sauce-loving family asks for seconds.
Why You’ll Love This Zucchini Leek Pasta
- Quick weeknight dinner – Ready in just 25-40 minutes, this pasta dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Simple ingredients – With just a handful of basic ingredients you might already have in your kitchen, this recipe proves that good food doesn’t need to be complicated.
- Budget-friendly – Using seasonal vegetables like zucchini and leeks paired with pasta makes this a wallet-friendly meal that doesn’t sacrifice on flavor.
- Vegetarian-friendly – This meatless pasta dish is perfect for vegetarians or anyone looking to add more plant-based meals to their rotation.
What Kind of Leeks Should I Use?
When shopping for leeks, look for ones that are straight and firm with crisp, bright green leaves and white stalks that are at least 4-5 inches long. The white and light green parts are what we’re after since they’re more tender and have a milder, sweeter flavor than the darker green tops. Most grocery stores carry regular leeks, but you might occasionally spot baby leeks (which are more delicate) or giant leeks (which can be a bit tough). For this pasta recipe, stick with regular-sized leeks – they’re the perfect balance of flavor and texture. Just remember to clean them well, as leeks are notorious for hiding dirt between their layers.
Options for Substitutions
This simple pasta dish is pretty flexible – here’s what you can swap if needed:
- Leeks: If you can’t find leeks, try using 2 medium onions or 4-5 shallots instead. Just make sure to cook them slowly until they’re soft and sweet.
- Cavatelli pasta: Any short pasta shape works great here – try orecchiette, shells, or fusilli. The little ridges and curves help catch all the tasty bits of vegetables.
- Pecorino cheese: Parmesan makes a great substitute for Pecorino. If you need a non-dairy option, try nutritional yeast – start with 2-3 tablespoons and adjust to taste.
- Red pepper flakes: You can use a pinch of cayenne pepper instead, or leave it out if you don’t like heat. Black pepper alone will still give nice flavor.
- Zucchini: Yellow summer squash works just as well as zucchini. You could even try using shredded carrots or butternut squash for a different twist, though cooking times might need slight adjusting.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking with zucchini is dealing with excess moisture – to avoid a watery pasta dish, be sure to salt your shredded zucchini and let it drain in a colander for at least 15 minutes, then squeeze out the liquid using a clean kitchen towel. Another common mistake is overcooking the leeks, which can turn them mushy and bitter – instead, sauté them over medium heat just until they’re soft and slightly golden, about 5-7 minutes. When it comes to the pasta, don’t forget to reserve a cup of pasta water before draining – this starchy liquid is essential for creating a silky sauce that perfectly coats each piece of cavatelli. For the best texture, cook the pasta just until al dente and finish cooking it in the pan with the vegetables and a splash of the reserved pasta water, allowing the flavors to meld together while maintaining the perfect bite.
What to Serve With Zucchini and Leek Pasta?
This light and fresh pasta dish pairs perfectly with a few simple sides to round out your meal. A warm piece of crusty garlic bread or focaccia is always welcome alongside pasta – perfect for soaking up any extra olive oil and cheese at the bottom of the bowl. For some added protein, try serving it with grilled chicken breast or Italian-style turkey meatballs. If you want to keep things vegetarian, a simple arugula salad with lemon dressing and shaved parmesan makes a great companion, letting the pasta remain the star of the show.
Storage Instructions
Keep Fresh: This pasta dish tastes best when eaten right away, but if you have leftovers, pop them in an airtight container in the fridge for up to 3 days. The zucchini might release a bit more water as it sits, but that’s totally normal!
Prep Ahead: Want to get ahead? You can chop the leeks and shred the zucchini up to 2 days in advance. Just keep them in separate containers in the fridge until you’re ready to cook. This makes dinner prep super quick when you’re ready to make the pasta!
Warm Up: To enjoy your leftover pasta, give it a quick zap in the microwave or warm it in a pan over medium-low heat. Add a tiny splash of olive oil while reheating to bring back some moisture, and don’t forget to give it a good stir. A fresh sprinkle of Pecorino on top makes it taste almost like new!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
- 1 large leek, chopped (white and light green parts only)
- 2 large zucchini, shredded
- 8 ounces cavatelli pasta
- 1/4 cup olive oil
- 1/3 cup pecorino cheese, grated
- 3/4 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
Step 1: Prepare the Vegetables
Begin by chopping the white and pale-green parts of the leek.
Next, grate the two large zucchinis.
Set both aside as you’ll use them for the sauce.
Step 2: Cook the Cavatelli
Bring a pot of salted water to a boil.
Cook the cavatelli according to the package instructions until it reaches al dente.
Before draining, reserve 1 cup of the pasta cooking water, as this will help form the sauce later.
Drain the cavatelli and set aside.
Step 3: Sauté the Leeks and Zucchini
In a large skillet, heat olive oil over medium heat.
Add the chopped leeks to the skillet and sauté for about 3-4 minutes until softened.
Stir in the grated zucchini and continue to cook for about 5 minutes until the zucchini is tender.
Step 4: Season the Vegetables
Add crushed red pepper flakes to the skillet for a bit of heat, then season the mixture with kosher salt and freshly ground black pepper to taste.
Stir the vegetables to ensure the seasoning is evenly distributed.
Step 5: Combine Pasta and Sauce
Mix the drained cavatelli with the vegetable mixture in the skillet.
Gradually add reserved pasta cooking water as needed to create a light sauce that coats the pasta and vegetables evenly.
Stir well to combine.
Step 6: Finish with Pecorino Cheese
Remove the skillet from heat and stir in grated Pecorino cheese until it is well integrated into the dish, adding creaminess and richness.
Serve warm, and garnish with additional Pecorino cheese if desired for extra flavor.