In saucepan combine beef bouillon and spinach; cover and heat over low heat 10 minutes or until spinach is thawed.
Meanwhile, cook macaroni according to package directions, rinse and drain.
Stir tomato soup, tomato paste, milk, zucchini, oregano, garlic powder and macaroni into bouillon-spinach mixture. Bring to boil; reduce heat and simmer 10 minutes. Remove from heat.
Stir in Cheddar cheese until melted; stir in pimiento. Sprinkle bacon atop. Pass grated Parmesan cheese, if desired.