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Ingredients
  • 300 g dried giant penne pasta, known as pennoni
  • Salt and pepper, to taste
  • 40g Parmesan cheese, freshly grated
  • subheading: SPINACH BALLS:
  • 600g young spinach leaves
  • 2 medium eggs, beaten
  • 1 garlic clove, peeled and crushes
  • Tip of a knife of freshly grated nutmeg
  • 50g  fresh breadcrumbs
  • 20g Parmesan, freshly grated
  • Olive oil for shallow frying
  • subheading: SAUCE:
  • 4 tbsp olive oil
  • 1 garlic clove, peeled and finely chopped
  • 1 little fresh red chilli, not too hot, finely chopped
  • 300g grated courgette
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