After a late start, the asparagus harvest this year has been great! But after grilling, air frying, sauteing, and roasting, plus Cream of Asparagus Soup, it was time to celebrate asparagus with something a little unexpected. How about pasta? And let’s grill it for good measure! And lemon sounds like it would brighten things up a bit!
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