Heat oil in large pot oven over medium high heat.
Add onion, and garlic to pan. Sauté 5 minutes or until onion is tender.
Add squash and next 3 ingredients , sauté an additional 5 minutes.
Stir in 1 cup water, broth, oregano and tomato paste, and cabbage; bring to a boil.
Reduce heat, and simmer 15 minutes or until vegetables are crisp-tender.
Stir in pasta; cook 8 minutes, stirring occasionally.
Stir in pepper.
Cook until desired doneness.
Serve with Parmesan cheese on top.