Courgette, Chili Penne Pasta with Spinach Balls.

LEVEL: Medium
TIME: approx 20-30 minutes
VEGETARIAN
COST: £

This was tonight's dinner.

Antonio Carluccio was a great food hero of mine. He elevated simplicity into something divine; his food based on principles of flavour, freshness and balance.

For years as a family we have loved going to Carluccio's and eating the courgette and spinach ball pasta dish; a firm favourite regardless of age.

Over the years, the dish has been assimilated into our own family recipe book. It's a dish that will force even the most dedicated carnivore to admit that there are really enjoyable vegetarian dishes.

In order to kick start our move towards more vegetarian dishes, this was put on the menu plan as a way of reassuring the family that it was all going to be alright LOL

INGREDIENTS: (For 4)

Good Quality dried pasta shells
1 large courgette
Half a red chilli
1 clove of garlic
olive oil

FOR THE SPINACH BALLS:

5-6 Frozen spinach balls
parmesan cheese
1 Egg
1 cup of white bread crumbs

This is my Tefl electric grater (several
different grating wheels for different jobs). It's
 fab
for making up 'posh' salads, and for jobs
like this. It's a really handy piece of
kitchen equipment. 

• Defrost the spinach balls by placing in a frying pan and stirring until all the moisture has gone and put aside.
• In a mixing bowl put a cup of breadcrumbs, a cup of grated parmesan, and one beaten egg. Add the spinach and mix well. 
• Place the pasta on to boil for about 10-13 minutes depending on preference. 
• Grate the courgette and fry in a pan with chilli and garlic and a generous slug of olive oil. 
• Form the spinach balls into balls about the size of a small ping-pong ball and shallow fry them in a frying pan, turning regularly until they turn a golden brown where the cheese and bread are. Place on baking tray and keep warm in the oven. 
• Drain the pasta, toss in the courgette mixture, plate up and place three spinach balls on top, sprinkle generously with parmesan cheese.