Bring a pot of salted water to a boil and add the asparagus, broccoli, and zucchini. Cook for about 3 minutes until the vegetables are just tender but still have a slight crunch. Drain them immediately in a colander, then rinse under cold running water to stop the cooking process and preserve their vibrant color. Set aside while you prepare the rest of the dish.
Pour the oil into a large, deep frying pan and heat it over medium heat. Add the peppers and garlic, then cook, stirring frequently, for approximately 4 minutes until the peppers have softened and become tender without browning too much.
Toss in the tomatoes along with the peas and continue cooking for about 5 minutes, stirring occasionally, until the liquid in the pan has reduced by half and the mixture has thickened slightly.
Return the reserved asparagus, broccoli, and zucchini to the pan, mixing them in with the tomato mixture. Pour in the cream and bring everything to a gentle boil. Let it bubble for 1–2 minutes to reduce the liquid further and intensify the flavors. Season with salt and pepper to your liking, then remove the pan from the heat.
While the sauce is finishing, cook the fettuccine in a large saucepan of boiling salted water for 8–10 minutes, or until it’s just tender with a pleasant bite.
Drain the fettuccine thoroughly, shaking off any excess water, then add it directly to the pan with the vegetable cream sauce. Toss everything together over high heat, making sure the pasta is well coated with the sauce and heated through. Stir in the shredded fresh basil at the last moment for a burst of aromatic flavor. Transfer to serving bowls or plates and finish with a generous sprinkling of freshly grated Parmesan cheese. Serve immediately while piping hot.
