Warm olive oil in large nonstick skillet over medium heat. Add chopped vegetables; sauté for 8 minutes. Add garlic; sauté 1 minute longer. Pour in vegetable broth. Cover, reduce heat to low and simmer until vegetables are tender. Transfer to a bowl. Boil pasta in a pot of salted water until al dente. Reserve 1 cup cooking liquid; drain pasta, then add to vegetables. Sprinkle with chopped parsley and lemon zest, and toss to coat (add cooking liquid 1 Tbsp. at a time if pasta is dry). Top with grated Parmesan.