Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g pasta
- 2 zucchini
- 2 carrot (s)
- 0.5 ½ tuber fennel
- 1 small onion (s)
- 1 tomato (s)
- 1 packet cream cheese, approx. 200 - 250 g
- Herbs, Italian
- salt and pepper
- oil
- water
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet and then set it aside.
- Slice the zucchini and carrots, cut the fennel into strips, the onion into rings and the tomatoes into cubes.
- Heat the oil in a wok or high pan. Fry the onions, carrots and zucchini for about 4 minutes, adding a little water if necessary. Then add the fennel and cook for another 4 minutes. Then add the pasta and mix. Stir in the cream cheese and season with the spices to taste. Finally add the tomatoes and cook for 1 minute.
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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.
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