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Spaghetti (12 oz)
until all dente according to package directions. Drain and set aside.
While pasta is cooking, heat
Extra-Virgin Olive Oil (1 1/2 Tbsp)
in a large skillet over medium-high heat. Add
Shallots (2 Tbsp)
and sauté 1-2 minutes.
Garlic (2 cloves)
to the pan and continue to sauté until fragrant, about1 minute.
French Beans (3 cups)
Green Peas (3 cups)
Tarragon (1/2 Tbsp)
Fresh Thyme (1/2 Tbsp)
Italian Flat-Leaf Parsley (1 Tbsp)
Salt (to taste)
to skillet and continue to sauté 1-2 minutes.
Vegetable Stock (1 1/3 cups)
over veggies and continue to cook, stirring occasionally, until veggies are tender.
Toss veggies and pasta together in a large bowl. Taste, then add more salt as needed. Sprinkle with
Crushed Red Pepper Flakes (1/4 tsp)
and toss once more. Garnish
Shredded Parmesan Cheese (to taste)
. Serve while hot and enjoy!
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