I recently met and listened to chef April Bloomfield speak about her latest cookbook, A Girl and Her Greens. I'll be writing a post about that shortly, but between that book event and spring being upon us, I've had vegetables on the brain.
For an easy Sunday side dish or vegetarian entree, I made a super simple pasta with zucchini and leeks from Bon Appetit.
Shred some zucchini, chop a large leek, season with salt, pepper, red chile flake, and saute while your pasta boils and ta da! And definitely top with your pasta with cheese. The recipe calls for pecorino cheese, but I only had parmesan available so I used that. Just as delicious.