Directions:

Servings: 6 In a small saucepan, smash the raspberries.
If they're packed in syrup, include that.
If not sweeten to taste, and add a little water to make a syrup.
Stir in a the corn starch and cook over low heat until thickened a little.
Meanwhile, cook the pasta until al dente'.
Drain and place the pasta in large wine glasses.
Spoon the warm raspberry sauce over the pasta, and top with whipped cream.
This is quite wonderful, and a distinct change of pace! If you like, you can substitute other fresh or frozen berries, or strain out the seeds (an excellent source of fibre, BTW).