Light Summer Pasta

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	20 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

First you put a large pot with enough salted water on the stove. When the water boils, cook the pasta until al dente.
Then put a large pan on the stove at medium heat and let some butter melt. At the same time, you peel the carrots and cut them, like the zucchini, into thin strips. The best way to use the carrots is to use a peeler. Then cut the washed spring onions into thin slices and add them to the pan with the other vegetables. Also add the onion, cut into small cubes. When the vegetables are slightly steamed and the onions are translucent, add the vegetable stock and let the vegetables steep a little.
Finally add the washed, sliced cherry tomatoes. Then just add the crème fraîche and season with salt and pepper.
Now pour the vegetables over the finished noodles.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.