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