Baby marrow 'pasta' with bacon and butternut



Ingredients 10
Servings 4
Time 15 min

Ingredients

  • 200
    g
    butternut cut into medium-sized cubes
  • 250
    g
    lean bacon, chopped
  • 15
    ml
    olive oil
  • 1-2
    sprigs rosemary, finely chopped
  • 6
    baby marrows, sliced lengthways into long ribbons
  • 1/2
    juice of lemon
  • lemon zest to taste
  • 1
    small red chilli, finely diced
  • toasted almonds or pine nuts to serve (optional)
  • rocket to garnish
 

Method

25 min
 

A low-carb delight to get your healthy eating plan back on track this week.

1. Preheat the oven to 200 °C.

2. Arrange the butternut and bacon in an ovenproof dish. Drizzle a little olive oil over and sprinkle with rosemary.

3. Roast for about 25 minutes until the butternut is soft and the bacon crispy. Stir the mixture a fewtimes while cooking.

4. Steam the baby marrow ribbons on high for 1 minute in the microwave or 2 minutes in a steamer, until tender. Set aside.

5. Add the lemon juice and zest to the butternut and bacon. Mix in the chilli and baby marrows. Season with salt and pepper.

6. Sprinkle the toasted almonds or pine nuts over (if using) and garnish with rocket before serving.

 

Read more on: bacon recipes  |  butternut  |  bacon
 

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