Serves 1
Directions
- 1Sauté spinach in a little oil with a pinch of salt until wilted.
- 2Mix spinach with garlic, egg, nutmeg, Parmesan, half breadcrumbs, salt & pepper.
- 3Roll one test ball and fry in vegetable oil to adjust mixture if needed.
- 4Shape remaining balls and fry until golden.
- 5Drain spinach balls on paper towels and set aside.
- 6Cook penne in salted water.
- 7Reserve 2–3 ladles of pasta water, then drain the penne.
- 8Sauté courgettes in a little olive oil and butter in a large pan for about 5 minutes.
- 9Add garlic and chillies to the pan and cook until fragrant.
- 10Add pasta water and stir to loosen.
- 11Add pasta, mix in most of the Parmesan and Pecorino, and season.
- 12Plate pasta, top with spinach balls.
- 13Sprinkle with remaining cheese.
Ingredients
- 700 g spinach
- 0.5 garlic clove, minced
- 1 egg
- 1 Pinch nutmeg
- 45 g Parmesan, grated
- 70 g breadcrumbs
- Salt
- pepper
- Vegetable oil
- Paper towels
- 500 g penne
- 80 g butter
- 3 garlic cloves, chopped
- 20 g red chillies, chopped finely almost paste like
- 2 courgettes, grated
- 100 g Parmesan, grated
- 100 g Pecorino, grated
- 3 ladles pasta water
Equipment
large pan
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