In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels.
In a large saucepan, heat the bacon fat over medium heat.
Add the onion and cook until softened, about 4 minutes.
Add 4 cups water and the salt and bring to a boil.
Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes.
Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes.
Remove from the heat and stir in the parmesan, herbs and lemon peel.
Using a slotted spoon, transfer the pasta and vegetables to bowls.
Top with more parmesan and the reserved bacon.