Directions:

1. Bring a large pot of salted water to a boil, add fresh pasta and cook until al dente, or tender but still firm when you bite about 4-5 minutes. Drain water and toss the pasta with 1 teaspoon of the olive oil. Set it aside.
2. In a large sauté pan heat remaining olive oil and sauté garlic and shallots until tender.
3. Add the carrots cook for about 2 minutes.
4. Add the grape tomatoes, zucchini, and squash. Cook until the vegetables are translucent about 5 minutes
5. Add the butternut squash puree and vegetable stock peas and season with a pinch of salt and pepper. Cook this for 2 minutes to bring all of the ingredients together.
6. Last add the cooked pasta and toss to heat and incorporate into the sauce.
7. Transfer to a serving dish and top with parmesan cheese and chopped parsley.