Tynin Fries joined The Denver Post in 2018 as an intern. Then, she joined the team as a Digital Strategist and was promoted to Deputy Director of Audience in 2022. She is a proud ASU Cronkite alumna (#godevs)! In between producing news and writing stories, Tynin is out exploring all that Colorado has to offer.
This image released by Milk Street shows a recipe for pasta with pecorino-zucchini sauce and basil. From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. It’s an elegant yet easy dish that’s luxurious but not heavy.,” we use a minimal amount of water to cook the pasta, then blend some of the starchy liquid with tender sautéed zucchini and golden garlic to create a creamy consistency without cream.
If you own an immersion blender, it works well for making the zucchini-garlic puree; simply transfer the ingredients to a medium bowl and blend. When smooth, return the mixture to the pot. Cook and toss with the drained pasta, butter, pecorino, basil and additional pasta water until the mixture is creamy and the pasta is lightly sauced, adding more pasta water as needed if the mixture looks thick and dry.2 tablespoons salted butter, cut into 2 piecesThinly slice the zucchini on the diagonal.
To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy and the pasta is lightly sauced, 2 to 3 minutes; add more reserved pasta water as needed if the mixture looks thick and dry. Off heat, taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with additional cheese.
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