In large high-sided skillet, heat oil over medium-high heat. Add broccoli and cook 4 to 6 minutes or until tender-crisp, stirring occasionally. Add shallots, carrots and salt; cook 2 minutes, stirring occasionally. Transfer vegetables to bowl; set aside.
Add marinara, pasta and water to skillet; heat to boiling over medium-high heat. Reduce heat to medium; cook 15 to 17 minutes or until pasta is tender, adding more water by 1/4-cupfuls if necessary, stirring occasionally.
Stir in peas, half-and-half, red pepper flakes and reserved vegetables; cook 1 minute or until vegetables are heated through. Serve pasta garnished with Parmesan cheese and parsley.