Ingredients

Method

For the baby-marrow pasta:
• ½ cup organic olive oil
• 1 organic onion, thinly sliced
• 350 g punnet baby marrows, thinly sliced
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper
• 200 g organic spaghetti, cooked al dente
• organic Parmesan, grated, for serving
For the red-pepper pasta:
• 100 g ready-to-use organic
• red-pepper spread
• 200 g organic whole-wheat pasta, cooked al dente
• a handful of organic basil leaves
• sea salt and freshly ground black pepper
• organic olive oil, for drizzling (optional)
• organic Parmesan, grated, for sprinkling

Method

Ingredients

To make the baby-marrow pasta: Bring the oil to a medium heat and gently cook the onion until soft and golden. Remove with a slotted spoon and set aside. Stir the marrow and garlic into the heated oil and cook until softened. Season to taste. Add the hot, well-drained pasta and the sautéed onion to the pan, and mix well. Serve with a generous sprinkling of Parmesan.
To make the red-pepper pasta: Mix the red-pepper spread into the hot, well-drained pasta. Add some torn basil leaves. Check seasoning and drizzle with organic olive oil if necessary. Serve generously sprinkled with Parmesan.
Per serving: 3681.5kJ, 21.8g protein, 51.1g fat, 84.3g carbs

TASTE’s take:
Serve two small portions of pasta to start – one with a subtle sauce of onion, garlic and sautéed marrows; the other, robust, with a ready-to-use organic slow-cooked red-pepper spread.