Rigatoni with Peppers, Zucchini, and Garlic Mayonnaise

Garlic mayonnaise is good on virtually everything—vegetables, chick-peas and white beans, grilled bread, fish. . . . When it’s stirred into warm pasta, it melts and makes an unctuous, garlicky sauce. This is robust, full of summer tastes, and fairly filling. You may not want to use an entire recipe of the mayonnaise, but what’s left will keep for several days in the refrigerator.

Make the mayonnaise first so that the flavors have a chance to mellow.