In a large pot with boiling water add the 2 bouillon cubes. When dissolved, add the pasta and cook following pack instructions. Drain and set aside.
 
In the meantime, in a large frying pan, heat some olive oil and add the onion, garlic and thyme. When softened, add the broccoli, zucchini and capers with brine. Add the wine and cook for 5 minutes until evaporated. Add the peas, spinach, cream, salt and pepper. Simmer for 5 minutes until the sauce thickens slightly. Add the lemon zest and pasta and mix well. Serve with freshly ground pepper.