Baby marrow pasta
Author: Lynne Bedingfield
Recipes & Articles by Lynne Bedingfield
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Author: Lynne Bedingfield
4
Easy
10 minutes
25 minutes
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.