Sometimes I wonder if it’s really worthwhile posting these simple, basic pasta recipes. I mean, it’s not as though they require instruction, or any special knowledge. There are no interesting techniques involved. This is basically boiled pasta and cooked vegetables. Then I remember there are entire cookbooks devoted to simple pasta and I feel better about it. The thing I love about pasta is its simplicty–only a small handful of ingredients and basic cookery techniques and you end up with an absolutely delicious meal. Occasionally perhaps I feel the urge to get more involved with some elaborate stove side acrobatics, but mostly, I hunger for fresh, easy, basic preparations, that let the ingredients themselves do all the heavy lifting. And this was exactly that kind of dish.
I had originally planned to fancy it up just a little bit by finishing it off with a bit of heavy cream, just to coat everything and give it that “Yay this is fancy!” oomph. But alas, I opened up our container of cream to realize it had gone very, very bad. It seems things just aren’t lasting very long in our refrigerator these days. I turned the cold up in there and hopefully that will help. So what you have here is simple: cellentani with some sauteed pancetta, zucchini, fresh mozzarella, and basil. Summery and satisfying.
