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This was made using gluten free penne pasta. The squash were cut in half before slicing and a some finely cut carrots were added to the mix. The vegetables were cooked to crisp tender and the spinach cooked just enough to wilt it. A handful of fresh herbs was tossed with the pasta before serving and each individual serving was served with a generous amount of freshly grated parmesan cheese. This is a very fresh tasting meal that I look forward to making again. Made for PAC Spring 2013.