Sauté the zucchini with a tablespoon of oil, then the carrots for 1 minute, then remove from heat.
Blanch the broccoli florets in salted water for 2 minutes.
Cook the Capellini in plenty of salted water, drain when al dente, and toss with all the vegetables. Garnish with a drizzle of uncooked oil.
Serve with strips of fresh mint and shaved Pecorino Cheese.