Divide 1/4 cup of olive oil between 2 large skillets. Heat olive oil in skillets over medium heat.
Sauté zucchini and shallots in one skillet for 3 minutes; add 1/2 cup vegetable broth and continue cooking for 2 minutes. Sauté peppers and thyme in the other skillet for 3 minutes; add 1/2 cup vegetable broth and continue cooking for 2 minutes.
Remove both skillets from heat. Set aside.
Add Mini Penne to boiling water; cook according to package directions.
Drain Mini Penne; immediately add to sauce. Mix well.
Transfer to a serving platter or bowl and serve. Sprinkle with Romano cheese and a drizzle of olive oil.
