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Basil & Baby- marrow Orecchiette

  • 1
  • Easy
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Recipe Ingredients

  • 300g orecchiette pasta
  • 2 medium baby marrows, trimmed
  • 2 tbsp extra-virgin olive oil, plus extra to drizzle
  • 2 garlic cloves, finely chopped
  • 1⁄4 tsp to 1⁄2 tsp dried chilli flakes, to taste
  • finely grated zest of 1⁄2 lemon
  • salt and freshly ground black pepper
  • large handful fresh basil, roughly chopped
  • 75g feta cheese, crumbled

Recipe Directions

1. Bring a large pot of water to the boil and cook pasta according to the instructions on the packet (about 10 minutes). 2. A few minutes before the pasta is due to be ready, coarsely grate the baby marrows. Heat the oil in a large, deep frying pan and sizzle the garlic and chilli for 10 seconds. (Watch the garlic doesn’t burn.) Add the baby marrows, lemon zest and plenty of seasoning and fry, stirring frequently, for 1 minute. 3. Drain the pasta well and add to the baby-marrows pan together with the basil and most of the feta. Mix together and check the seasoning. Divide among four bowls, drizzle over more oil and garnish with the remaining crumbled feta.   EACH SERVING About 1 530kJ, 11g fat (4g saturated), 58g carbohydrate (3g total sugars), 13g protein, 3g fibre.

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