2 tablespoons olive oil
1 tablespoon butter, melted
4 cloves garlic, chopped
1 large onion, thinly sliced
2 carrots cut into thin sticks
1 red bell pepper, sliced
1 zucchini cut into thin sticks
2 tablespoons chopped fresh thyme leaves
Salt and freshly ground pepper for taste
1/2 cup dry white wine
1/2 cup heavy cream
1 cup Parmigiano-Reggiano cheese, grated
1/2 cup thickly chopped parsley,
Place enough water in a large pot to cook the paste. Cook according to package directions for al dents. Remove from heat, drain and place under running cold water to stop cooking. Return the pasta into the pot, add the melted butter and stir to coat it. Let it stand on the side away from heat.
In a large skillet place the olive oil and let it warm over medium heat. Add the garlic, onions, carrots and sauté for 2 minutes, stirring occasionally. Season with salt and pepper and add the zucchini and bell pepper. Cook for 1 more minute and add the wine and thyme. Lower the heat and let simmer for 3 minutes until alcohol evaporates. Add the cooked spaghetti, heavy cream and parmesan and stir to combine all the ingredients together. Let the pasta warm up (2-3 minutes) and cheese to melt.
Serve garnished with chopped parsley and dry white wine. Enjoy!