¾ cups ricotta cheese, I like Sorrento brand, but any quality type will work
¼ cup vegetable broth or the liquid from the boiled pasta
¼ cup Parmesan cheese (optional)
1 tablespoon Italian parsley (optional)
⅛ teaspoon (approx) nutmeg, I just sprinkle and taste
salt and pepper to taste
Instructions
First, soak the raisins in water to soften and plump them up.
If you are using squash for the pasta, start to prepare it with a Veggetti slicer. For real pasta, wait until sauce is ready so you don't overcook the pasta.
In a skillet, toast pine nuts in olive oil until golden brown.
Remove pine nuts from skillet and set aside to make sure they do not get too brown while you saute' the spinach.
Saute' the spinach. When it starts to wilt, add the raisins and pine nuts.
When the spinach is wilted, add the nutmeg, salt and pepper.
Add the ricotta and blend until smooth
Remove from heat while the pasta cooks.
For the Veggetti squash pasta, begin cooking it in a separate skillet with a little olive oil and vegetable broth until it is tender. For the real pasta, add to salted, boiling water and cook until tender.
When the pasta is cooked, add it to the sauce and stir it until the sauce coats the pasta.
Add a ladle full of pasta water or vegetable broth.
Serve with freshly, grated Parmesan sprinkled on top.
Drizzle with a small amount of quality olive oil and add a sprinkle of parsley (optional)
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/squash-fettuccine-with-a-creamy-spinach-sauce/