Baby marrow and Cremezola pasta

Baby marrow and Cremezola pasta

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  • 4
  • Easy
  • 10 minutes
  • 15 minutes


  • 8 clean baby marrows, shaved
  • 3 T olive oil
  • 3 cloves garlic, crushed
  • 1/2 cup cream
  • 100 g Cremezola cheese
  • Freshly ground black pepper

Cooking Instructions

Place a pan over a high heat.

Using a vegetable peeler, shave the baby marrows to make thin ribbons, place in a bowl, toss with 2 T olive oil and season to taste. Fry in batches until charred.

Using the same pan, gently fry the crushed garlic in 1 T olive oil until fragrant but not brown. Add the cream and Cremezola cheese. Reduce slightly and season.

Toss with the baby marrow ribbons and serve hot with al dente tagliatelle and a crack of black pepper

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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