Cook pasta according to package directions.
Meanwhile, in a medium saucepan, combine next 7 ingredients (tomato sauce through black pepper); heat through then set aside and keep warm.
Heat the olive oil in a large, deep skillet over medium-high heat; add zucchini, eggplant, mushrooms, artichoke hearts and onion; sauté until almost tender.
Add cooked pasta then pour tomato/herb sauce over the top and toss well to coat.
Serve when veggies are done and ingredients are heated through; top with Parmesan cheese.