In a large pot of boiling water, Cook the macaroni until just tender. Drain well. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and bell pepper and cook until crisp-tender, about 5 minutes. Add the zucchini, garlic, wine, paprika, oregano, and salt and cook until the zucchini is softened, about 5 minutes. Add the broth and cornstarch mixture to the skillet and cook, Stiring, until slightly thickened, about 2 minutes. Stir the macaroni into the pan and remove from heat. Stir in the mozzarella, tossing to combine. Then serve.