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–+ servings
plate of spinach zucchini penne pasta

Penne Giardiniera | Zucchini Pasta with spinach balls

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, lunch
Cuisine European, Italian
Servings 3

Ingredients
  

For the spinach balls

  • 350 gm Spinach about 125gm when cooked
  • 1/2 Egg
  • 1 clove Garlic grated
  • Pinch of nutmeg ground
  • 20 gm Parmesan cheese freshly grated
  • 35 gm Dry breadcrumbs
  • Salt & freshly ground pepper to taste
  • Olive oil for shallow frying

For the pasta

  • 250 gm Penne pasta
  • 40 gm Butter
  • 2 cloves Garlic minced
  • 2 no's Red chilies can be substituted with dried chili red flakes
  • 350 gm Zucchini (Courgette or Koosa) 1 medium size, grated
  • 120 gm Parmesan cheese freshly grated

Instructions
 

  • Boil, but don’t overcook, spinach in lightly salted water. Press it dry, and tear it apart toughly.
  • In a bowl, mix together the torn spinach, egg, nutmeg, garlic, grated, parmesan cheese, freshly grated, bread crumbs, Salt, and freshly ground black pepper.
  • Create small balls (this mixture should yield approx. 18 balls). Fry until golden brown. Set aside.
  • In a large pan of salted water, boil the pasta until it’s al dente. Drain and keep warm.
  • In a pan, melt the butter and cook the garlic and chilies for a minute.
  • Add the grated zucchini and fry for a minute or two.
  • Add the cooked pasta and toss in most the grated Parmesan cheese. Season with salt and pepper
  • To serve, spoon the pasta into a deep plate or shallow bowl. Add the spinach balls and sprinkle the remaining Parmesan. Enjoy!
Keyword Antonio Carluccio, best veggie pasta, passion for pasta, Pasta With Courgettes
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