Step 1Cook pasta in a small saucepan of boiling water for 8–9 minutes, or until al dente. Drain, reserving 1/2 cup of cooking water.
Step 2While pasta is cooking, heat a medium non-stick pan over medium heat; spray with olive oil. Add zucchini and Brussels sprouts; cook, stirring, for 6 minutes, or until tender. Add peas; mix. Add drained pasta with ricotta, lemon juice and zest, and baby spinach.
Step 3Add reserved pasta water, as needed, to make a smooth sauce. Add half of the parmesan; mix well. Season with cracked black pepper.
Step 4Serve pasta with smoked salmon, a drizzle of olive oil, dill, if using, and the remaining parmesan.