Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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