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
- 250 g ribbon noodles
- 2 thick carrot (s)
- 1 large zucchini
- 2 small spring onions
- 1 large onion (s)
- 300 ml vegetable stock
- 1 handful cherry tomato (s)
- 500 g crème fraîche, with herbs
- salt and pepper
Print Recipe
Pin Recipe 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.
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