Fettucine with Peppers, Peas & Carrots

1 box (1 lb/454 g) fettucine
4 tablespoons extra virgin olive oil
1 cup Bell Pepper Festival
1 sprig of thyme, whole leaves (or 1 tsp dried thyme)
2 cups peas and carrots frozen mixed vegetables
Salt and black pepper to taste
1/2 cup Pecorino Romano cheese, grated

Serves 4.

1. Bring a large pot of water to a boil
2. In a large skillet, heat Bell Pepper Festival and thyme, about 5 minutes.
3. Add peas and carrots and saute over medium heat until thoroughly heated, about 6 minutes.
4. Season with salt and pepper; cook for 3 additional minutes.
5. Cook pasta  for 12 minutes, stirring occasionally. Drain and toss with the sauce.
6. Top with cheese and serve.