Step 1

Bring a large pot of water to a boil. Add 1 teaspoon of the sea salt and the spaghetti. Cook 5-7 minutes. Drain and set aside, reserving ½ cup of the water.

Step 2

Add the olive oil, garlic and herbs de Provence to the pot, and return it to the heat. Cook until fragrant.

Step 3

Add the carrot, zucchinis, and bell peppers. Sauté until softened, about 15 minutes.

Step 4

Add the pasta back to the pot with the cherry tomatoes, red pepper flakes, butter, white wine and reserved water.

Step 5

Bring to a simmer, and cook 4-7 minutes, or until the pasta is fully cooked.

Step 6

Remove the pot from the heat, and add the Parmesan cheese. Stir and serve immediately.