Wash carrots and peel. Wash zucchini and dry. Dice or julienne vegetables. Blanch fava beans in a pot of boiling water for 1 minute, drain, shock in cold water and peel. Clean calamari by removing the skin from the tubes and separating tentacles from the heads.
Discard innards and cuttlebones. Cut out beaks, located in the middle of the tentacles, and discard eyes. Cut calamari into very thin strips and sauté in a pan with olive oil. Boil pasta in a pan with salted water for 5 minutes less than package directions. Add carrots in boiling water with the pasta and stir.
After 3 more minutes, add calamari and zucchini. After 1 minute add fava beans and finish cooking. Drain pasta and vegetables and place in a large baking dish. Toss with a tablespoon of olive oil and set aside, stirring every so often to cool more quickly.
In a bowl, emulsify remaining oil, juice of 1/2 lemon, salt and pepper. When the pasta is cold, toss with emulsion.