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 →