Pasta Primavera

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12 ounces uncooked spaghettini or vermicelli

2 1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound)

1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled)

1 tablespoon olive oil, divided

2 cups diced zucchini

1/2 cup sliced green onions

1 cup fat-free, less-sodium chicken broth

1/3 cup dry white wine

2 tablespoons minced fresh basil

2 tablespoons minced fresh oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 ounces thinly sliced prosciutto or ham, chopped

3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese

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