Directions:

Heat oil in saucepan over medium heat until hot. Add garlic and saute until golden, about 2 minutes. Add tomatoes and broth and cook over medium heat, about 5 minutes. Add basil and red onion. Cover and remove from heat.

Meanwhile, fill a large pot with water. Bring to a boil over high heat. Add peas, asparagus, red pepper, squash and beans and cook 1 minute. With a slotted spoon, transfer vegetables to a colander. Use the cooking water to cook pasta according to package directions.

While pasta cooks, briefly rinse cooked vegetables with cold water. Drain and add vegetables to pan containing tomato mixture. Add salt and pepper to taste. Cover and set aside.

Drain cooked pasta and transfer to large serving bowl. Toss pasta with 3 Tablespoons of Parmesan cheese and then stir in vegetable mixture. Sprinkle remaining cheese on top and serve.