Spinach Ball Pasta
For the Spinach Balls: 700g raw spinach 1 garlic clove, crushed 1 egg, beaten 2 pinches nutmeg 100g parmesan cheese, grated 100g dry breadcrumbs Olive oil for shallow frying For the pasta: 500g dried rigatoni pasta 1 tbs butter 2 garlic cloves ( crushed) 2 red chillies, finely chopped 2 zucchini, coarsely grated 200g parmesan cheese, shaved Salt and freshly ground black pepper to taste 1. To make the spinach balls ( about 7-8 per person): Cook the spinach with two tbs of water in a large saucepan. 2. Press the spinach dry with absorbent paper, and tear apart roughly. 3. In a bowl, mix together the spinach, garlic, egg, nutmeg and parmesan, and enough breadcrumbs to balance the moisture of the mixture. 4. Season with salt and ground black pepper. 5. Roll the balls and fry in the olive oil until golden. Set aside. 6: To make the pasta: In slightly salted water, boil pasta until it is al dente. Drain, keep warm. 7. In a frying pan, melt the butter and fry the garlic and chillies. 8. Add the grated zucchini and fry until tender. 9. Add cooked pasta and toss in most of the grated parmesan ( leave some for serving). 10. Serve the pasta on a large white plate or shallow bowl, and sprinkle with spinach balls, black pepper and the remaining parmesan.