Colorful pasta loaded with savory flavors and a variety of colorful vegetables.  

• 14 ounces spinach linguine or spaghetti 
• 2 medium zucchini, cut into sticks
• 2 medium carrots, peeled, cut into sticks
• 1 tablespoon olive oil or ¼ cup vegetable broth
• 3 shallots, diced
• 2 garlic cloves, finely minced
• ½ cup white wine (optional)
• 2 cups vegetable broth
• 2 tablespoons vegan Worcestershire sauce 
• 2 cups frozen English peas
• Pinch red pepper flakes
• ½ cup pine nuts, toasted
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons of fresh parsley, chopped

Bring lightly salted pasta water to boil and add pasta to water, cooking al dente. Bring a medium skillet to medium heat, add oil or ¼ cup of vegetable broth, add garlic and shallots until tender. Add white wine and simmer.  Five minutes before pasta is ready, add zucchini and carrot sticks to pasta water. While the vegetables are boiling with the pasta, add 2 cups of vegetable broth and Worcestershire sauce to the garlic and shallot mixture. Gently stir in English peas.  Reserve one cup of pasta water then drain pasta, zucchini and carrots together. Gently toss pasta and vegetables into the skillet with English pea mixture. Add salt and pepper to taste, then add red pepper flakes and sprinkle in toasted pine nuts. If sauce seems too dry, add a little pasta water to thin. Top with chopped parsley and serve.