Bring a large pot of water to a boil. Add broccoli and cook until crisp-tender, around 5 minutes. Remove from heat, drain, and rinse with cold water. Set aside.

Place pine nuts in a large, dry skillet over medium heat. Toast pine nuts 2-3 minutes, until light golden brown and slightly fragrant. Shake the span frequently to avoid burning the pine nuts. Remove from pan and set aside.

Pour 1 Tablespoon olive oil in the skillet. Add red peppers and onions. Cook, stirring frequently, 3-5 minutes. Add 2 cloves minced garlic and continue cooking another 1-2 minutes.

Stir in broccoli and sun-dried tomatoes. Set mixture aside and keep warm.

To the pot used to cook the broccoli, add butter and olive oil over medium heat. Add remaining 2 cloves of garlic, cooking 1-2 minutes.

Cook fettuccine pasta according to package directions.

Toss Alfredo sauce with cooked pasta. Stir in the broccoli/red pepper/onion mixture, top with toasted pine nuts, parsley, and thyme. Serve warm.