Baby marrow (aka courgette/zucchini) spaghetti… It’s the food equivalent of a bottle blonde with saline implants – not the real thing. But as many a Hollywood starlet has proven, done well, fake can be fabulous.
We revere carbs here at M&M and pasta made of anything other than wheat and egg is unthinkable. But I get that there are those of you who don’t. I’m happy to suffer for you, Dear Reader, so I took fake for a spin. The cooking directions on the back of the bag of Woolies baby marrow spaghetti were simple. Pop it in the micro for four minutes, let it rest for two and you’ll be in carb-free veggie pasta nirvana. Turns out whoever wrote this didn’t actually test it because what emerges following said treatment is squidgy, schmooshy primordial slime. Even the most fanatical vegetarian, fresh from a 4-week hunger strike, is not going to touch the stuff.
Like the real deal, fake pasta wants to be al dente and in the case of baby marrow spaghetti, seriously al dente, which means flash stir-frying for mere seconds. Much like those starlets, baby marrow wants a bit of makeup. Nothing that garlic, capers, lemon zest, chilli, herbs and a kiss of fragrant olive oil won’t fix. This is quick (as in less than 5 minutes), healthy (as in I can’t believe I’m eating it) and tasty (as in I can’t believe I’m loving it).