Preheat oven to 400 degrees F.
Cook pasta in salted water until al dente. Drain.
Meanwhile place the sliced tomatoes in a baking dish, seasoned with a bit of salt and pepper and around 2 tsp olive oil, and back for approx 20 to 25 min until juices release and they start to wilt.
While the tomatoes are in the oven, cook the finely chopped onions in the 3 tbsp oil until translucent about 7 min, stir often. Add chopped bell peppers, cook another 5 min. Add the sliced zucchini and peas, cook for 5 min.
Add salt, pepper, dried herbs, broth, tomato pate, olives, and artichokes. Stir well.
Add pasta and roasted tomatoes, cook together for a minute. Stir in the fresh herbs and lemon juice.