Spaghetti with spinach balls

Name: spaghetti with spinach balls
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 7 el extra virgin olive oil; 600 g fresh spinach bag of 300 g; 5 rusk; 100 g Parmigiano Reggiano broken; 1 tl dried rosemary; 1 medium sized egg; 250 g Cherry tomatoes; 1 Red pepper; 500 g fresh spaghetti all'uovo pack 250 g

Spaghetti with cherry tomatoes, red pepper and balls made of spinach, garlic, biscuit, Parmesan cheese, olive oil, rosemary and egg.

Ingredients

Kitchen Stuff

1 sieve
1 baking paper

Directions

Preheat the oven to 200 ° C.
Slice the garlic. Heat the oil in a skillet and add the garlic. Add the spinach in parts.
Put in a sieve and press out the moisture with the back of a ladle. Slice the spinach and press out with the back of a ladle as much moisture as possible.
Meanwhile, crush the rusks and grate the Parmesan cheese.
Mix the rusk and the Parmesan cheese with the spinach, rosemary and the egg in a bowl into a coherent whole.
Season to taste with pepper and salt and turn balls with moist hands. Hold 6 balls per person.
Spread the spinach balls and tomatoes over a baking sheet covered with parchment paper. Sprinkle with the oil and fry in the middle of the oven for about 10 minutes until golden brown and done.
Meanwhile, cut the stalk of the red pepper, halve the pepper in the length and remove the seeds with a sharp knife. Cut the pepper into half rings.
Meanwhile, cook the spaghetti according to the instructions on the package. Drain, but collect some of the cooking liquid.
Mix the pasta with the red pepper and the rest of the oil. Season with pepper and salt. Add some cooking liquid to make it smooth.
Grate the rest of the Parmesan cheese. Divide the spaghetti over the plates. Divide the spinach balls and tomatoes over them and garnish with the grated cheese.