Recipes

Pasta with courgette sauce and spinach balls

Boost your greens intake and use up excess courgettes with this unusual pasta dish from Antonio Carluccio.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the spinach balls

  • 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

For the pasta sauce

  • 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)