This was thought to be Michelangelo’s favorite pasta.  Well, not the pasta made with squash and a Veggetti slicer, but fettuccine with creamy ricotta and sauteed spinach tossed with pine nuts and raisins.  I’ve prepared it both ways and it’s absolutely delicious made with real pasta, but it is equally as good made with my squash pasta.  When I’m trying to be easy on carbs, I use squash instead of real fettuccine. And it’s gluten free! I think you should try it both ways to compare the difference. Continue reading Squash Fettuccine with a Creamy Spinach Sauce →