Bring a large pot of lightly salted water to a boil. Add the pasta and cook as the package directs, adding the peas 3 minutes before the pasta is done. Drain and return the pasta to the pot.
Meanwhile heat a large, deep skillet over medium-high heat. Add the oil and heat until hot but not smoking. Add the asparagus, squash and snap peas. Sauté, stirring often, for 3 minutes or until almost crisp-tender. Stir in the garlic, tomatoes, salt and pepper. Cook 2 minutes or until the tomatoes begin to release their juices.
Stir the cornstarch into the broth until blended. Add to the skillet and simmer for 1 to 2 minutes or until slightly thickened.
Add the vegetables, green onion, lemon zest and juice to the pasta; toss to mix and coat. Sprinkle servings with grated Parmesan cheese.
Notes
Nutritional information does not include Parmesan cheese sprinkled on top.
If preparing this pasta dish as vegetarian, use vegetable broth in place of chicken broth.