Baby marrow pasta
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- Lynne Bedingfield
- 4
- 10 minutes
- 25 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 500 g linguine
- 2 T olive oil
- 200 g baby marrows. grated
- 2 T cooking oil
- 2 cloves garlic, crushed
- 1 cup cream
Cooking Instructions
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.
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