Place a large dutch oven over medium heat. Add the olive oil. Once the oil is warm add the zucchini, peppers and onion, oregano, chili flakes and salt. Cook, stirring occasionally for 8-10 minutes until the vegetables are soft but still brightly coloured. Stir in the garlic and cook for another 2 minutes. Cover and set aside, off the heat.
In the meantime bring a large pot of water to a boil. Salt the water. Once boiling add the fettuccine. Stir for about 20-30 seconds, until the fettuccine softens into the water. Cook according to the package instructions.
Remove about 1 cup of the hot pasta water from the pot. Drain the pasta.
Place the vegetables back over low heat. Stir in the butter along with about ½ cup of pasta water. Add in all the pasta and toss to combine. Stir in the pecorino romano. To make it more saucy stir in a little more pasta water as needed.
