Cook the pasta in boiling salted water for 8-10 minutes. Wash the chives and cut into small rolls
Peel and chop the onion. Knead with minced and breadcrumbs, season and form dumplings. Heat oil in a coated pan. Fry the dumplings for about 5 minutes.
Peel the carrot. Clean the zucchini. Wash both and cut lengthwise into slices with a peeler. Boil up just under 1/8 l water and broth. Simmer vegetables for 2-3 minutes. Drain, catch the broth
Bring the stock to the boil and thicken. Stir in crème légère and chives, season to taste. Drain the pasta. Serve everything