Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes. Add the asparagus, and cook 2 minutes. Add the peas, and cook for 1 minute. Drain well, and set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini; sauté 5 minutes. Add onions; sauté 1 minute. Add broth and wine; bring to a boil. Stir in pasta mixture, basil, and oregano; cook 1 minute. Remove from heat; stir in 1 teaspoon oil, salt, pepper, and prosciutto. Spoon 1 1/4 cups primavera into each of 8 shallow bowls; top each serving with 1 1/2 tablespoons cheese.