Bring plenty of water to the boil, season with salt and cook the pasta in it until al dente.
Cut the cleaned zucchini into thin strips and dice the peppers.
Sauté the finely chopped onion and the bell bell pepper in a little olive oil. After 5 minutes add the zucchini and season with salt.
Pour a ladleful of hot pasta water and add the drained pasta to the vegetables in the frying pan.
Roast the pasta briefly at high temperature in the vegetable broth, season with pepper and garnish with a few leaves of marjoram.
Serve with a young dry white wine Alto Adige Sauvignon, Capalbio Vermentino, Santa Margherita di Beiice Catarratto : O-title
with pan-fried zucchini and peppers
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.