From Italy’s Amalfi Coast, pasta alla nerano is an elegant yet easy dish that’s luxurious but not heavy. It features long, thin pasta tossed with a velvety sauce made with pureed zucchini. To create a creamy consistency without cream, the cooks at Christopher Kimball’s Milk Street use a minimal amount of water to cook the pasta. Then they blend some of the starchy liquid with tender sautéed zucchini and golden garlic. If you own an immersion blender, it works well for making the zucchini-garlic puree. Look for medium-size zucchini.
