Summer Zesty Marrow Pasta | Munchwize Dietitians

This is a great summer evening dinner option. Fresh, light and packed with flavour and super quick to make.


  • 3-4 baby marrows, thinly sliced
  • 1-2 cloves of garlic, crushed
  • Zest of one lemon juice and the juice of that one lemon
  • Toasted almond flakes
  • 1 chili, thinly sliced
  • Olive oil
  • Wholewheat pasta (alternative grains: buckwheat or quinoa)
  • Feta cheese (optional)



  1. Cool your whole wheat pasta or alternative grain according to the packet instructions.
  2. Toast your almonds in a dry pan. Once toasted remove from the pan.
  3. Heat a dash of olive oil in the same pan and add the crushed garlic.
  4. Add the chili.
  5. Next add your sliced baby marrows, lemon zest and lemon and allow to simmer for a few minutes. Don’t overlook your marrows- you still want a little bit of a crunch.
  6. Turn off th heat and crumble some feta cheese over the marrow and stir until it melts.
  7. To serve: Top you pasta/grain with the marrow mixture. Top with the toasted almonds and a drizzle of olive oil. You could also add some chopped fresh basil on top for an extra flavour kick.