Pasta with courgette sauce and spinach balls

Pasta with courgette sauce and spinach balls

Rigatoni alla giardiniera con polpettine di spinaci

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 recipe Spinach balls
salt
pepper
400g rigatoni

Sauce

Quantity Ingredient
2 garlic cloves, finely chopped
1 chilli, finely chopped
8 tablespoons olive oil
2 courgettes, trimmed and finely grated
60g parmesan, grated
salt
pepper

Method

  1. Prepare the spinach balls in advance and keep warm in a very low oven.
  2. In a saucepan of boiling salted water, cook the pasta until al dente, about 8–10 minutes. When ready, drain, reserving a few tablespoons of the pasta cooking water.
  3. Meanwhile, make the sauce. Fry the garlic and chilli in the olive oil for about a minute – don’t let the garlic brown – then add the courgettes, and cook for about 3–4 minutes, until the courgettes have started to soften.
  4. Add the Parmesan to the sauce, season to taste and mix well, then toss thoroughly with the drained pasta and reserved cooking water. Serve hot with the warmed spinach balls on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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