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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.

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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)