Tossed Zephyr Squash Pasta

Zephyr squash are a new discovery, courtesy of my farmer’s market, and they are fantastic. Half yellow and half green, they are sweet with a delicate flavor– I could eat them all day long. They’re also easy to cook with; just throw them into anything you would use crookneck or zucchini for.

Tossed Zephyr Squash Pasta
1/6 lb sausage
3 large cremini mushrooms
1 green onion
2 zephyr squash
3 leaves kale
1 small tomato
olive oil as needed
salt and pepper
1/4 cup grated Parmesan
1-2 servings whole wheat pasta

Cook the pasta according to package instructions.
Wash and slice all of your veggies, except the tomatoes which you should dice. (And the kale you tear, not cut. Pull out the stems if they are thick.) Saute the sausage over medium heat, breaking it up as you go. You may add a little olive oil at any point if it is too dry, but you probably won’t need much. When the sausage is beginning to brown, add the mushrooms for a couple of minutes. Then add your onion and squash. When the sausage is no longer pink, add the kale, tomato, and any salt and pepper; continue sauteing just until the kale is wilted. Remove from heat and toss with your warm pasta and the Parmesan.

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2 Responses to Tossed Zephyr Squash Pasta

  1. Tes says:

    The recipe seems healthy. It sounds delicious, too.

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