Ingredients

Salt
1 pound Spinach fettuccine
2 Carrots, peeled
2 Medium zucchini
2 tablespoons Extra-virgin olive oil
2 tablespoons Butter
2 Shallots, thinly sliced
2 cloves Garlic, finely chopped
1 cup Frozen green peas
1/2 cup Dry white wine
1 cup Vegetable or chicken stock
Freshly ground black pepper
1/2 cup Grated Parmigiano-Reggiano, plus some to pass at table
1/4 cup Chopped flat-leaf parsley, a generous handful

Description

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