Boil, but don't overcook, the spinach in lightly salted water. Press it dry, break open the leaves and tear apart roughly. In a bowl, mix together the torn spinach, garlic, egg, nutmeg and Parmesan. Add about half of the breadcrumbs, to balance the moisture of the mixture. Season with salt and pepper.Roll one ball and fry it, to test for consistency and taste. (If the mixture is too wet, the ball will fall apart during cooking, but too much bread content will lessen the spinach flavour.) Add some more breadcrumbs or seasoning if needed. Fry until golden. Set aside.
In abundant salted water, boil the pasta until it's al dente, perhaps 10-15 minutes. Drain and keep warm.In a pan, melt the butter and heat the garlic and chillies. Add the grated courgettes and fry for a minute or two. Add the cooked pasta and toss in most of the grated cheese (leave some for serving). Season with salt and pepper.
Serve in a deep plate or shallow bowl with a sprinkle of the spinach balls and the remaining Parmesan.
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CARLUCCIO'S SPINACH BALLS WITH COURGETTE AND CHILLI PENNE.
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PASTA GIARDINIERA RECIPE BY GLENN ROLNICK - THE DAILY MEAL
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