Directions:

Cook pasta according to package directions. Drain and transfer to a large oven-proof bowl. Spray pasta generously with cooking spray and toss to keep pasta from sticking. Place bowl in oven at low temperature (200 to 250 degrees F) to keep warm.

While the pasta is cooking, spray a medium skillet generously with cooking spray and heat over medium-high heat. Saute onion one minute and then add asparagus and peas. Saute until asparagus is bright green, about 2 minutes. Add broth and cook until asparagus is tender-crisp, about 2 minutes. Stir in tomatoes and cook until heated through. Season to taste with salt and pepper.

Divide pasta among 4 bowls. Top with vegetables and their liquid. Sprinkle cheese over top, drizzle with extra-virgin olive oil, add basil and parsley for garnish, and serve.