Sauté spinach in a little oil with a pinch of salt until wilted
Mix spinach with garlic, egg, nutmeg, Parmesan, half breadcrumbs, salt & pepper
Roll one test ball and fry in vegetable oil. Adjust mixture if needed
Shape remaining balls and fry until golden
Drain spinach balls on paper towels and set aside
Cook penne in salted water. Reserve 2–3 ladles of water, then drain
Sauté courgettes in a little olive oil & butter in a large pan for about 5 minutes
Add garlic & chillies and cook until fragrant
Add pasta water and stir to loosen
Add pasta and mix in most of the Parmesan and Pecorino. Season with salt & pepper
Plate pasta and top with spinach balls
Sprinkle with remaining cheese
