| In large pot, bring water to a boil and cook pasta to al dente. Use a vegetable peeler to make ribbons of carrots and zucchinis, lengthwise. Drop carrots and zucchinis into pasta water last 4 minutes of cooking pasta. Drain pasta and vegetables in colander. In skillet, heat oil and butter. Sauté shallots and garlic. Add peas, wine, and stock. Cook 5 minutes. Toss sautéed vegetables with drained pasta and vegetable mixture. Season with salt and pepper. Add red pepper flakes, Parmigiana cheese, and parsley | 
