Preheat oven to 350° F. Place pasta in cast iron skillet or a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
Bring vegetable broth, water, and cayenne pepper to a boil in large pot. Add pasta and cook 13-16 minutes until pasta is al dente. Check on pasta throughout cooking, and if the liquid is evaporating too much, add more water, about ¼ cup at a time.
Meanwhile, heat oil in a saucepan over medium-high heat, and add white parts of green onions, zucchini, and green beans. Cook veggies until they begin to brown on the edges, about 5 minutes. Add frozen peas to saucepan with veggies, and cook until peas have heated through, about 3 minutes. Remove pan from heat, and place veggies in a clean bowl. Set aside.
Drain pasta in a colander over a bowl, and reserve 1 cup cooking liquid.
Combine ½ cup of reserved hot cooking liquid, ricotta cheese, green parts of green onions, salt, basil, and thyme leaves in a blender, and process until well blended.
Combine hot pasta, cheese mixture, and veggies in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed. Season with salt and pepper, and serve immediately.
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