Serves 6

Ingredients:

SPINACH BALLS:
100 g breadcrumbs – dry
2 eggs
1/2 garlic clove very finely chopped
50 g finely grated Parmigiano Reggiano
Ground black pepper to taste
Salt to taste
Nutmeg – very small pinch
300 g cooked spinach
Olive oil for shallow frying

PASTA:
120 g butter
30 g red chillies finely chopped
3 medium courgettes finely grated
4 garlic cloves finely chopped
250 g Freshly grated Parmigiano Reggiano
750 g Largest Penne

Method:

Make 42 mini spinach balls as follows:
Cook the spinach in slightly salted water for 2 minutes.
Drain and let cool.
Squeeze out all the water.
Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball).
In a bowl place the chopped spinach, garlic, eggs, nutmeg and mix well, add in the Parmesan then half the breadcrumbs; season with salt and pepper. Roll and fry one ball. Taste and check consistency. Add a little more breadcrumbs or seasoning if needed. Fry until golden.

Cook the pasta to al dente in salted water – this may take from 10 to 15 minutes - drain and keep warm.
While the pasta is cooking heat the butter in a pan, add the garlic and chillies.
Then add the grated courgettes and pan fry for about a minute or two.
Add the cooked pasta into the pan and toss with the grated cheese.
Season to taste with salt and pepper.
Serve in a pasta bowl with spinach balls sprinkled over the top.