Bring a large pot of salted water to a boil. Cook spaghetti or fettuccine noodles until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and finely chopped onion, sauté for 2-3 minutes until fragrant.

Add sliced red and yellow bell peppers and zucchini. Cook for about 5 minutes until tender-crisp.

Stir in cherry tomatoes, red pepper flakes, black pepper, and salt. Cook for another 2 minutes until tomatoes soften.

Pour in broth, white wine, soy sauce, and balsamic vinegar. Simmer for 5-7 minutes until flavors meld.

Add cooked noodles to the skillet and toss to coat with sauce. If too dry, add reserved pasta water.

Remove from heat and fold in chopped fresh basil.

Serve the noodles garnished with Parmesan cheese and optional crushed peanuts or sesame seeds.