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Bring a large pot of lightly salted water to a boil. Add penne and cook according to package directions, about 11 minutes. Add zucchini and peas during the last 3 minutes of cooking. Stir in spinach. Drain and return to the pot.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally; add Canadian bacon and vodka and cook for 1 minute. Stir in tomatoes, tomato sauce, salt and crushed red pepper. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.
Stir half-and-half and 1/4 cup Parmesan into the sauce. Toss with pasta and let stand for 10 minutes. Stir, transfer to a serving bowl and top with the remaining 1/4 cup Parmesan.