Pasta Quills with Courgette Sauce and Spinach Balls - Antonio Carluccio Foundation

Ingredients

• 300 g dried giant penne pasta, known as pennoni
• Salt and pepper, to taste
• 40g Parmesan cheese, freshly grated
• 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
• 4 tbsp olive oil
• 1 garlic clove, peeled and finely chopped
• 1 little fresh red chilli, not too hot, finely chopped
• 300g grated courgette