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1. To prepare the bell peppers, there are two options: Place whole peppers directly on the burner of a gas stovetop or on a gas or charcoal grill. With long-handled tongs, keep turning the peppers until they are blackened. Put the roasted peppers into a bowl, cover with plastic wrap, and allow the peppers to cool.
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ALTERNATIVE METHOD: Cut the peppers in half and remove the seeds and white membrane. Place the pepper halves on a broiler pan. Broil the peppers skin-side up until the skin blackens. Place the pepper halves in a bowl, cover with plastic wrap, and allow to cool.
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2. When the peppers have cooled enough to handle, remove the blackened skin with your fingertips and cut each pepper into four pieces. Discard the seeds and white membrane if you haven't done so already. Cut the peppers into 1-inch strips and set aside.
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3. Heat the vegetable broth in a large skillet over medium heat. Put in the onion and garlic and saute for 5 to 6 minutes. Add the zucchini and crushed red pepper and saute for about 15 minutes. Add the roasted peppers, wine, lemon juice, and thyme. Saute for 1 minute.
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4. Cook the fettuccine according to package directions. Drain the pasta, immediately toss with the vegetable mixture, and serve.
