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For this dish use 3-4 cups of fresh baby vegetables or a vegetable medley, very thinly sliced and quickly sautéed until tender-crisp. My ingredient list below is just a guideline. You can use any mix of vegetables you like.
Preheat oven to 350°F. Bring a pot of water to a boil for the pasta.
Heat large skillet with olive oil, 2 turns of the pan, over medium to medium-high heat. Add vegetables and scapes or garlic, and season with salt and pepper. Sauté to tender-crisp, 5 minutes or so. Turn off heat, douse with lemon juice and add tarragon.