Spaghetti w/ Carrott-Pepper Sauce & Wheat Balls and Grated Summer Squash

Today's menu was:
Spaghetti with Carrot-Pepper Sauce and Wheat Balls from page 255.
Only I made it with Salsa Di Noci (Ligurian Walnut Sauce) on page 514, because I've already made the carrot-pepper sauce several times and wanted to try something different.
The Wheat Balls recipe can be found on page 256 and Grated Summer Squash on page 130. I used whole wheat spaghetti; added ricotta cheese to the walnut sauce; and added a bit of carrot and ginger to the summer squash for color. We both enjoyed this rich and satisfying noon time meal.