Baby marrow 'pasta' with bacon and butternut

By Esther Malan
24 April 2017

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

Makes 4 portions Preparation time: 15 min Cooking time: 25 min

  • 200 g butternut cut into medium-sized cubes
  • 250 g lean bacon, chopped
  • 15 ml (1 T) olive oil
  • 1-2 sprigs rosemary, finely chopped
  • 6 baby marrows, sliced lengthways into long ribbons
  • juice of ½ lemon
  • lemon zest to taste
  • 1 small red chilli, finely diced
  • salt and pepper
  • toasted almonds or pine nuts to serve (optional)
  • rocket to garnish

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.

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