If you’re looking for new ways to enjoy baby marrow (or Zucchini to some people), this quick and easy baby marrow pasta is the one!
Baby marrow’s are so versatile and flavourful and definitely a no fuss veg to add to your dishes!
Enjoy this as a lunch or easy midweek supper.
Baby marrow pasta with crispy herbs
Ingredients
- 200 grams baby marrow, cut into rounds
- ¼ cup olive oil
- 1 garlic clove, minced
- 300 grams linguine
- ¼ cup parmesan cheese, grated
Instructions
Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water for the sauce.
Heat olive oil in a pan over a medium-high heat. Add garlic and baby marrow and cook until golden and just tender, about 5 minutes.
Tip pasta into the pan with the baby marrow and pour in reserved pasta water and parmesan. Toss to coat and stir until creamy and emulsified. Season and serve.
Notes
Chop your garlic with a sprinkle of salt to get an easier and finer mince, as well as pull out more flavour
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ALSO SEE: Three-cheese broccoli pasta
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
