Spaghetti and Sinach Parmesan balls

By 11650

Ingredients

• For pasta:
• Ingredients
• 450 grams or 1 pound spaghetti pasta
• 8 tablespoons olive oil
• 3 sprigs fresh thyme
• 4 garlic cloves, minced
• Crushed red pepper, according to taste
• 2 zucchini or summer squash cut into thin strips (see picture in post)
• 1/2 cup grated parmesan cheese
• Salt
• Pepper
• For spinach balls (makes about 24 balls):
• 1 pound frozen spinach
• 1/2 cup grated parmesan
• 1 cup breadcrumbs
• A pinch of nutmeg
• 1 garlic clove, minced
• Salt
• Pepper
• Vegetable oil for frying

Preparation

Step 1

Directions
1.For pasta: Bring a large pot of water to boil. Generously salt the water. When water boils, add pasta and cook till al dente.
2.While pasta is cooking, heat oil in a pan. Add thyme sprigs, garlic and crushed pepper and cook for about 30 seconds. Then add the chopped zucchini. Sauté for about 2 minutes or till the zucchini is cooked, but still a little crunchy. Turn off heat and stir in grated Parmesan, salt and pepper. This is your pasta ‘sauce’. When the pasta is done, drain the pasta and toss with the zucchini mixture.
3.For spinach balls: Thaw frozen spinach. Squeeze out as much water as possible. Place thawed, dry spinach in a bowl. Add all other ingredients to the bowl, except the oil. Mix well.
4.Now test the spinach balls. Make one ball from the mixture, heat the oil, and shallow fry it on medium-high heat. If the balls fall apart, you need to add a little more breadcrumbs to bind the mixture. If the extra breadcrumb trick didn’t work, and the balls still fall apart, add one beaten egg to the mixture.
5.Form the spinach mixture into balls (see pictures in post). Heat a thin layer of oil in a wide, shallow pan.
6.Place spinach balls a few at a time and shallow fry them on medium-high heat, turning the balls around till all sides are golden and crisp. Remove spinach balls with a slotted spoon and place them on paper towels.
7.Serve spinach Parmesan balls with the spaghetti.