Melt butter in Dutch oven or large skillet with a lid. Sauté shallots, red bell pepper, and carrots for several minutes until softened. Add Italian seasoning, salt and pepper, and minced garlic. Stir for one minute.
Add the broth and evaporated milk. Bring to a simmer.
Add pasta and cover. Cook, stirring occasionally, until the pasta is tender. You'll need to check for doneness. When the pasta is done, take the skillet off the heat.
As soon as the skillet is off the heat, quickly fold in the green peas, ham, and parmesan. Toss a few times to distribute and melt the cheese. Taste for salt and pepper an adjust if necessary. Serve immediately garnished with lemon zest.
