Veggie Spaghetti

• 1 bunch carrots
• 6 zucchini
• 6 yellow squash
• 1 bunch scallions
• 1 cup pecorino romano cheese, to taste (if 1 cup is too much or too little)
• 4 sprigs tarragon
• 1 pinch cracked pepper, to taste
• 1 pinch salt, to taste

1. Wash all of your veggies. Peel the carrots. Julienne all of the vegetables. You'll need to use your knife to julienne the scallions (just use the greens, not the white bulbs). Finely chop the tarragon. Your mise en place is ready.
2. In the largest saute pan you have, heat some olive oil. I only used about three seconds' worth of oil dribbling out of the bottle with a pourer on it. Once the oil is heated, add your vegetables and keep tossing them around the pan. If you don't have room for all of them, make batches. The veggies will give off some water which you can retain or discard. I chose to discard almost all of the liquid so that the vegetables remained al dente, the way I like my pasta.
3. While the veggies are warm in your serving bowl, season with salt and pepper. Toss the chopped tarragon in and add the pecorino romano. You can use reggiano, but I found the sheep's milk paired better (I tried both).
4. If you'd like to add a protein to this, I think shrimp with a nice char would be a welcome addition. I also think pressed tofu would work.

carrots, zucchini, yellow squash, scallions, pecorino romano cheese, tarragon, cracked pepper, salt

Taken from food52.com/recipes/18876-veggie-spaghetti (may not work)