Tromboncino with Sausage, Greens and Goat Cheese
- Tromboncino Squash
- Greens – Swiss Chard, Kale, Spinach, Beet Greens – stalks removed and greens sliced or torn into bite-sized pieces
- Sausage, chopped into bite-size pieces (sweet Italian Chicken Sausage is preferred, but spicy Italian would be good too)
- Pasta of your choice (spaghetti works well in this recipe, but in our home penne or corkscrews usually win)
- olive oil
- Chevre goat cheese
Notes: There are no measurements because it really is to taste and depends on the number of people being served. Half to a third of a trombone zucchini will serve 2 hungry adults; likewise half a bunch of greens.
Slice your Trombincino however you like and remove the lower stalks from your greens, chopping them into 1/2 to 1-inch size pieces. Saute in olive oil until everything starts to soften, then add sausage in chunks. Cook until sausage is brown and slightly crispy – don’t stir too often or the sausage and trombincino won’t crisp up. While these are cooking, boil water and start the pasta cooking – this goes nicely with any carb accompaniment, frankly, so couscous, brown rice, barley, polenta, or anything else you fancy makes a fine substitute for noodles.
When the sausage is almost done, throw in the leafy parts of the greens – they cook fast, so now is the time to start stirring, adding a bit more olive oil if everything’s looking too dry. When the greens wilt, toss the pasta in the pan and stir everything together. If you’re watching your calories or using up leftovers, add a splash of water instead of the extra oil above – the hot pasta water is great for adding a little thickener. Pour into serving bowl and add chunks/crumbled goat cheese on top.
From the Organicfarm.net