Pasta Primavera


8 oz Tagliatelle Pasta, or any kind of thick ribbon shape pasta
1 Bunch of Asparagus, washed, trimmed and cut into 1 inch pieces
1 Large Carrot, peeled and grated
1 Large Zucchini, trimmed and cut into half moon pieces or a handful of baby zucchini, halved
1 cup of Fresh Shelled Baby Peas or frozen but defrosted peas if you cant find fresh
5 Shallots, sliced
3 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 Tbsp of All Purpose Flour
½ cup of White Wine
1 ½ cups of Vegetable Stock
Zest and Juice of One Small Lemon
2 Tbsp of Parsley, chopped
1 Tbsp of Fresh Thyme, chopped
Salt and Pepper to taste