Savor the essence of the Amalfi Coast with this zucchini-pecorino pasta, a dish that exudes elegance while remaining light and dairy-free. This recipe, inspired by the coastal cuisine of Italy, features long, thin pasta enveloped in a silky sauce crafted from pureed zucchini. Despite its rich and luxurious texture, this pasta dish is refreshingly simple and not heavy.
In this recipe from the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the key to achieving a creamy consistency without the use of cream lies in the minimal water used to cook the pasta. The starches released during cooking concentrate in the reduced water, which is then blended with tender sautéed zucchini and golden garlic, creating a smooth, velvety sauce without the need for added dairy.
For the best results, select medium-sized zucchini weighing about 8 ounces each, as larger ones can be too seedy. Grating your own pecorino cheese will ensure a fresher and more robust flavor than pre-grated varieties. If you have an immersion blender, it’s perfect for preparing the zucchini-garlic puree; simply blend the mixture in a bowl, then return it to the pot for final preparation. The dish is completed by tossing the pasta with butter, pecorino, basil, and the zucchini-garlic sauce until everything is beautifully combined and the pasta is lightly coated. Add more pasta water as needed to achieve the perfect consistency.
