Spinach Ball Pasta

Townsville Bulletin - - TASTE.COM.AU -

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.

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