Bring a large pot of water to a boil. Add broccoli florets and cook for about 5 minutes, until just tender. Drain and rinse with cold water. Set aside.

Place pine nuts in a large, dry skillet over medium heat. Toast for 2–3 minutes, shaking the pan frequently, until golden brown. Remove from heat and set aside.

Add olive oil to the same skillet. Cook the red bell peppers and onions for 3–5 minutes, stirring often. Add garlic and cook 1–2 minutes more. Stir in broccoli and sun-dried tomatoes. Set aside and keep warm.

In the pot used for broccoli, melt the butter with olive oil over medium heat. Add the remaining garlic and cook 1–2 minutes. Pour in the heavy cream and black pepper. Bring to a boil, then reduce heat and simmer for 5–7 minutes, stirring often.

Stir in Parmesan and mozzarella, a little at a time, letting each addition melt fully before adding more.

Cook the fettuccine according to package directions, then drain and toss with the Alfredo sauce. Stir in the sautéed vegetables. Garnish with pine nuts, parsley, and thyme. Serve warm.