Tonight's supper: 10 August 2014

Baby marrow and parmesan pasta

• 60ml ( cup) olive oil
• 1 onion, peeled and thinly sliced
• 400g linguine (or any pasta of your choice)
• 1 garlic clove, finely chopped
• 2 baby marrows, coarsely grated
• 250ml (1 cup) fresh cream
• 2 large egg yolks (optional)
• Juice of a lemon
• 2.5ml ( tsp) smoked paprika
• 100g parmesan cheese, finely grated
• Handful fresh parsley, chopped
• Salt and pepper, to taste

Heat half the oil in a saucepan and sweat the onions over low heat for about 8 minutes until soft. While onions are cooking, cook the pasta in a large pot of salted boiling water until al dente. Drain when done.

Add garlic to softened onions and cook for a further 2 minutes.

Add baby marrows and cream and simmer until liquid has reduced by half. Add egg yolks, lemon juice, smoked paprika and half the parmesan. Season and stir until heated through, then toss with the warm pasta.

Serve topped with parsley and remaining parmesan, and drizzled with remaining olive oil. Serves 4 - Recipe by Petrus Madutlela

• For a more Banting friendly recipe replace the pasta with quinoa. Cook one cup of quinoa in the same way as rice. Add 500ml of chicken stock (or water) and a pinch of salt and bring to the boil and cook till moisture has evaporated. Fluff up with a fork and mix courgette sauce through the quinoa and serve.

CHEF'S TIP:

Add a little vinegar to your water when cooking pasta to prevent it sticking together