A recipe by Julie Van Rosendaal
In a large pot of salted water, cook the sacchenttini according to the package directions, or until al dente. Meanwhile, heat a drizzle of oil in a large skillet and cook the squash or sweet potato noodles and spinach for 2-3 minutes, seasoning with salt and pepper.
Drain the pasta and add to the skillet along with the veggies, add the tomato sauce and cream (adjusting to suit your taste, whether you like it more tomato-y or creamy) and gently stir to combine. Cook for a minute or two, just to heat everything through. Serve topped with basil and Parmesan, if you like.