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+ Ingredients

100g breadcrumbs “ dry
2 eggs
1/2 garlic clove very finely chopped
50g finely grated Parmigiano Reggiano*
Ground black pepper to taste
Salt to taste
Nutmeg “ very small pinch
300g cooked spinach
Olive oil for shallow frying
120g butter
30g red chillies finely chopped
3 medium courgettes finely grated
4 garlic cloves finely chopped
250g Freshly grated Parmigiano Reggiano*

750g Largest Penne

+ Method

Make 42 mini spinach balls as follows:
Cook the spinach in slightly salted water for 2 minutes. Drain and let cool. Squeeze out all the water.

Cut the spinach coarsely with a knife (in order to create a well rounded finished spinach ball). In a bowl place the chopped spinach, garlic, eggs, nutmeg and mix well, add in the Parmesan* then half the breadcrumbs; season with salt and pepper.

Roll and fry one ball. Taste and check consistency. Add a little more breadcrumbs or seasoning if needed. Fry until golden.

Cook the pasta to al dente in salted water “ this may take from 10 to 15 minutes - drain and keep warm. While the pasta is cooking heat the butter in a pan, add the garlic and chillies. Then add the grated courgettes and pan fry for about a minute or two.

Add the cooked pasta into the pan and toss with the grated cheese. Season to taste with salt and pepper.

Serve in a pasta bowl with spinach balls sprinkled over the top.

Serves 6

Image courtesy of Carluccio's.

* Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a parmesan style hard cheese or vegan dairy free parmesan style cheese.