Linguine with Vegetable Sauce

I made this dish shortly after having oral surgery. I won't go into details since this is a food blog, but I was not eating up to my normal standards during my recovery. However, at this same time, I happened to notice a Macy's ad for a ridiculously low priced food processor. This is the one kitchen tool I had always done without, because while I think it is super cool, I can't justify the cost, since I can technically do all the things it can do (it just takes forever by hand!). At the sale price from Macy's, plus a gift card, plus my Macy's card discount, I really couldn't pass this deal up! The day I purchased it, I was watching the Cooking Channel and Mark Bittman happened to be using a food processor to cook this Lavender Pasta. Well, I didn't have any lavender leaves lying around, but I loved the idea of bulking up the pasta with a sauce made from veggies - all of which I could prep using my new toy! I definitely altered this a bunch, but I really loved this pasta. So much flavor and super easy, and that was just what this "Mac & Cheese and Mashed Potatoes" surgery recovering girl needed!

Linguine with Vegetable Sauce (my own creation, inspired by Mark Bittman)
8 oz linguine pasta
2 tsp olive oil
1 medium onion
2 shallots
1 clove garlic, minced
2 medium carrots
1 medium zucchini
1 medium red bell pepper, core & seeds removed
1/4 cup white wine
1/4 cup heavy cream

Cook pasta according to directions. Heat oil in large saute pan over medium heat. Chop onion, shallots and garlic in food processor. Add to oil and cook until lightly golden. Meanwhile, shred zucchini, carrots and bell pepper in food processor. Add to pan with onion mixture and cook until soft, about 5-7 minutes. Deglaze with white wine. Allow wine to cook off, about 1 minute. Add cream and stir until smooth. Toss sauce with pasta. Serve with freshly grated parmesan cheese. Makes about 4 servings.