Begin by bringing a large pot of salted water to a rolling boil. Add spaghetti or fettuccine noodles and cook for about 8–10 minutes until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1 finely chopped onion, sautéing for about 2–3 minutes until translucent.

Toss in the sliced red and yellow bell peppers along with the zucchini. Cook for about 5 minutes, stirring frequently until tender-crisp.

Stir in 1 cup of halved cherry tomatoes, 1 teaspoon of red pepper flakes, ½ teaspoon of black pepper, and 1 teaspoon of salt. Cook for an additional 2 minutes.

Pour in ½ cup of broth, 1 cup of white wine, 2 tablespoons of soy sauce, and 1 tablespoon of balsamic vinegar. Simmer for about 5–7 minutes until flavors meld.

Add the drained noodles to the skillet, tossing them in the sauce to coat evenly. Cook for another 2–3 minutes.

Remove from heat and fold in ¼ cup of chopped fresh basil. Stir well before serving.

Plate the pasta and sprinkle with grated Parmesan cheese. Add crushed peanuts or sesame seeds if desired. Serve hot.