Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.