In a large pot, saute onion, garlic, zucchini, asparagus, red pepper, yellow pepper, and carrots in butter over medium heat until veggies start to soften, 5-7 minutes.
Sprinkle with flour and cook for 1 minute. Stir in chicken stock and let the mixture turn into a thick sauce. Add in spices, seasonings, and cream. Stir to incorporate and reduce heat to low to keep warm
In another large pot, bring water to boil and salt the water generously. Cook pasta until al dente and drain. Pour immediately into the pot of sauce, sprinkle over parmesan cheese and toss. If need be, add in a little pasta water to get the sauce to desired thickness. Serve immediately.