Baby marrow noodles
A delicious way to bulk up a portion of pasta for a meal. Or enjoy as a green veggie.
Ready in30 mins
Serving sizeServes 4
- 6-8 large baby marrows
- 1 strip of lemon rind, cut with a vegetable peeler (optional)
- ½ cup (125 ml) frozen peas, rinsed
- 2 tsp (10 ml) olive or canola oil
- ¼ tsp (1,2 ml) salt
- lemon juice and black pepper to taste
- 2 tbsp (30 ml) chopped fresh mint or basil
- Using a vegetable peeler, cut long, thin slices of baby marrows. Cut these slices into thick ‘noodles’.
- Heat a pot with 1-2 cups (250-500 ml) water and bring to a boil. Add baby marrows and lemon rind and simmer with a lid for 3 minutes or until just cooked. Add peas and simmer for 1 minute. Drain well. Return veggies to the pot.
- Add oil and salt and season with lemon juice and pepper. Toss through with the herbs and serve immediately.
- Serve this side dish as one of the veggies that can fill half your plate. Or stir into pasta, to bulk it up, without eating too much carbs. Mince will be delicious on this or a portion of any meat or fish of your choice. A tomato salad or fruit will complement this.
- If preferred, stir 1 slice of feta into the baby marrows, but leave out the salt. Or sprinkle with roasted sunflower seeds for a crunch.
How to cut baby marrow or zucchini
Baby marrow is such a versatile vegetable and can be used in a variety of ways. Try peeling it with a vegetable peeler and making baby marrow noodles like in this recipe. Alternatively try slicing it diagonally or lengthwise, chopping it, or even grating it.
Nutritional information per portion
This recipe is from Cooking from the heart, 3rd edition: Diabetes
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