Taking another break from the mass influx of zucchini, it’s time to play with tromboncini squash again. I love Troboncini – they are extremely versatile, functioning as both a winter and a summer squash. Their flavor is somewhere between a zucchini and a butternut. And they have a long, seedless neck.
The parmesan tromboncini discs I made the other day were really yummy. But let’s face it, that’s an appetizer. We needed something more substantial for dinner. And colorful. Time for squash and pasta! Continue reading