Ingredients

• 500g/1lb 2oz spinach leaves
• washed thoroughly
• tough stalks removed
• 2 free-range eggs
• beaten
• pinch freshly grated nutmeg
• 1 garlic clove
• blended to a purée with ½ tsp water
• 110g/4oz fresh white breadcrumbs
• 50g/2oz parmesan
• or similar vegetarian hard cheese
• freshly grated
• salt and freshly ground black pepper
• 2-3 tbsp olive oil
• 8 tbsp olive oil
• 2 garlic cloves
• peeled
• finely chopped
• 1 chilli
• finely chopped
• 2 courgettes
• trimmed
• finely grated
• 60g/2¼oz parmesan
• or similar vegetarian hard cheese
• freshly grated
• salt and freshly ground black pepper
• 400g/14oz rigatoni
• cooked according to packet instructions
• drained (reserve a few spoonfuls of the cooking water)

Directions

• For the spinach balls
• blanch the spinach leaves in a pan of salted
• boiling water for 1-2 minutes
• then drain well and refresh in cold water.
• Using your hands
• squeeze out as much water from the blanched spinach leaves as possible
• then finely chop the spinach.
• Transfer the blanched
• drained spinach to a bowl
• then stir in the beaten eggs
• nutmeg
• garlic purée
• breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together
• adding more breadcrumbs or more water
• as necessary
• to bind the mixture.
• Roll the spinach mixture into walnut-sized balls and place onto a baking tray.
• Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.
• When the oil is hot
• add the spinach balls
• in batches if necessary
• and fry for 4-5 minutes on each side
• or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.
• Meanwhile
• for the pasta sauce
• heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes
• or until softened but not coloured.
• Add the courgettes and continue to fry for 3-4 minutes
• or until the courgettes have started to soften.
• Add the parmesan and season
• to taste
• with salt and freshly ground black pepper. Mix until well combined
• then stir in the reserved cooking water from the pasta and the cooked
• drained rigatoni.
• To serve
• divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top.