1 carrot, spiralized
2 zucchinis, spiralized
1 yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon herbs de Provence
2 teaspoons sea salt, separated
1 pound spaghetti
15 cherry tomatoes, sliced
1 teaspoon red pepper flakes
2 tablespoons butter
¼ cup white wine
½ cup Parmesan cheese, grated
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.
Add the olive oil, garlic and herbs de Provence to the pot, and return it to the heat. Cook until fragrant.
Add the carrot, zucchinis, and bell peppers. Sauté until softened, about 15 minutes.
Add the pasta back to the pot with the cherry tomatoes, red pepper flakes, butter, white wine and reserved water.
Bring to a simmer, and cook 4-7 minutes, or until the pasta is fully cooked.
Remove the pot from the heat, and add the Parmesan cheese. Stir and serve immediately.