Spinach Fettuccine Primavera

Ingredients

• 6 servings pepper black freshly ground
• 2 tablespoons butter 
• 2  carrots peeled
• 1 cup chicken stock see 
• 0.5 cup wine dry white
• 0.3 cup flat parsley generous chopped
• 2 cloves garlic finely chopped
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.5 cup parmesan grated
• 1 cup peas green frozen
• 6 servings salt 
• 2  shallots thinly sliced
• 1 pound nests of spinach fettuccine 
• 2 medium zucchini 

Equipment

• frying pan
• peeler

Directions

1. Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
2. Heat a medium skillet over medium heat with extra-virgin olive oil and butter.
3. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.