Cook fettuccine as directed on package; drain, cover, and set aside.
Chop bell pepper, cut broccoli into bite-sized pieces, and lightly chop spinach; set aside separately.
Heat oil in a non-stick skillet over medium heat for 1 minute.
Add in pepper and broccoli and sauté for 2-3 minutes. Add pine nuts and toss for 1 minute more. Add pasta and butter, and toss until butter melts. Add spinach and Parmesan cheese; toss for 1 minute longer.