When time is short but you’re craving something comforting, this quick baby marrow pasta comes to the rescue. It’s a fuss-free bowl of goodness!
Thin ribbons of baby marrow soften gently in olive oil with a touch of garlic, turning silky and tender while still holding their fresh flavour. Tossed through hot pasta with a squeeze of lemon and a handful of grated Parmesan, the result is bright, creamy (without needing cream) and beautifully balanced. A scatter of fresh herbs adds a final lift.
It’s the kind of effortless dish that feels light yet satisfying – perfect for a laid-back Monday lunch or a simple weeknight supper after a long day.
Baby marrow pasta with crispy herbs
Ingredients
- 200 grams baby marrow, cut into rounds
- ¼ cup olive oil
- 1 garlic clove, minced
- 300 grams linguine
- ¼ cup parmesan cheese, grated
Instructions
Cook pasta in salted boiling water until al dente. Drain, reserving 1 cup of pasta water for the sauce.
Heat olive oil in a pan over a medium-high heat. Add garlic and baby marrow and cook until golden and just tender, about 5 minutes.
Tip pasta into the pan with the baby marrow and pour in reserved pasta water and parmesan. Toss to coat and stir until creamy and emulsified. Season and serve.
Notes
Chop your garlic with a sprinkle of salt to get an easier and finer mince, as well as pull out more flavour
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ALSO SEE: CAPELLINI PASTA WITH BABY MARROW RIBBOBS AND DECONSTRUCTED FOUR CHEESE SAUCE
Capellini pasta with baby marrow ribbons and deconstructed four cheese sauce
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.