One Pot Zucchini Mushroom Pasta

1 pound spaghetti 1 pound cremini mushrooms, thinly sliced 2 zucchini, thinly sliced and quartered 2/3 cup peas 2 cloves garlic, thinly sliced 2 sprigs thyme Kosher salt and freshly ground black pepper, to taste 1/3 cup grated Parmesan 1/4 cup heavy cream

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Serve immediately.