Baby marrow pasta

Baby marrow pasta

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  • 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.

Lynne Bedingfield Recipe by: Lynne Bedingfield
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