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Pasta with Courgette Sauce and Spinach Balls

Blanch and fry spinach balls, then toss cooked rigatoni in a sautéed courgette and garlic sauce with parmesan cheese.

VegetarianItalianPastaCourgetteSpinach
Estimated Nutrition
Calories
920.1
kcal / serving
3680.5 kcal total
Carbs
85.3g
per serving
341.2 g total
Fat
51.1g
per serving
204.4 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
free-range, beaten
50
g
Parmesan
freshly grated, or similar vegetarian hard cheese
60
g
Parmesan
freshly grated, or similar vegetarian hard cheese
GrainsCereals
110
g
Breadcrumbs
fresh white
400
g
Rigatoni
cooked and drained, reserve some cooking water
NutsSeeds
1
pinch
Nutmeg
freshly grated
1
clove
Garlic
blended to a purée with a little water
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
2
clove
Garlic
peeled, finely chopped
OilsFats
45
ml
Olive Oil
for frying spinach balls
120
ml
Olive Oil
for pasta sauce
Vegetables
500
g
Spinach
leaves, washed thoroughly, tough stalks removed
1
piece
Chilli
finely chopped
2
piece
Courgettes
trimmed, finely grated

Method

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