Ingredients

Method

• 500 g linguine
• 2 T olive oil
• 200 g baby marrows. grated
• 2 T cooking oil
• 2 cloves garlic, crushed
• 1 cup cream

Method

Ingredients

Boil the linguine in salted water until al dente. Drain and toss through with olive oil.

Coarsely grate the baby marrows.

Heat the cooking oil in a wok and lightly fry the crushed garlic for a 1 to 2 minutes. Add the baby marrows and stir-fry for a few minutes.  Add the cream and heat through. 

Remove from the heat and toss through the pasta.

Serve with a handful of oven-roasted Rosa tomatoes.