Melt butter in large sauté pan on medium heat.
Add tomatoes, red pepper, carrot, zucchini, cauliflower, broccoli, snow peas and garlic. Sauté until softened, 5-7 minutes.
Add whipping cream and cook until cream begins to bubble.
Season with salt and pepper.
Add cooked fettuccini and Parmesan cheese to sauce. Toss until heated through and cheese has melted.
Garnish each serving with additional Parmesan cheese and freshly cracked pepper.
*Sauces made with whipping cream need salt. Like cooking with unsalted stocks you must taste the sauce to get the salt right.