Pasta Primavera

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1/2 pound uncooked fusilli (short twisted spaghetti)

2 cups (1-inch) diagonally cut thin asparagus (about 3/4 pound)

1/2 cup shelled green peas (about 3/4 pound unshelled green peas)

1 teaspoon olive oil

Cooking spray

1 small yellow bell pepper, cut into julienne strips

1 small red onion, thinly sliced

2 garlic cloves, minced

1 cup halved cherry tomatoes

2/3 cup fat-free, less-sodium chicken broth

1/3 cup whipping cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 cup thinly sliced fresh basil

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