Pour boiling water
into a large saucepan, bring to the boil, then cook
the pasta according to pack instructions. When the
pasta has 5 mins left to cook, tip in the squash
and cook with the pasta for the remaining time.
While the pasta is cooking,
heat half the oil in a large frying pan. Sizzle the pine
nuts in the oil until they start to colour, stir in the
garlic and cook for a moment just to soften. Add
remaining oil, turn up the heat, add the mushroom
and cook for 2-3 mins until they start to soften. Turn
the heat to maximum, add spinach to the pan and
cook for 1-2 mins until completely wilted.
Drain the pasta and squash,
then mix in with the vegetables until everything’s
nicely combined. Bring the pan to the table and let
everyone help themselves. You could also pass round
grated parmesan and chilli flakes if people want it.