Blanch the spinach in salted boiling water for 1-2 minutes, then drain and refresh in cold water.
Squeeze out all excess moisture from the spinach and chop it finely.
Mix spinach, eggs, nutmeg, garlic, breadcrumbs, and parmesan in a bowl until the mixture binds.
Roll the mixture into walnut-sized balls and place them on a tray.
Heat a thin layer of olive oil in a frying pan over low to medium heat.
Fry the spinach balls for 4-5 minutes per side until golden-brown, then drain on kitchen paper.
Heat olive oil in another pan and sauté the garlic and chilli for 1-2 minutes.
Stir in the grated courgettes and fry for 3-4 minutes until they soften.
Add parmesan, seasoning, cooking water, and the cooked rigatoni, then mix well.
Serve the pasta in bowls and top with the warm spinach balls.