Skinny Pasta Primavera

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2/3 cup reduced-fat ricotta cheese

1 cup vegetable broth

1 tablespoon olive oil

1 shallot, finely chopped

1/4 pound white button mushrooms, sliced

1/2 pound plum tomatoes, chopped

2 large cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 pound multigrain spaghetti

3 cups small broccoli florets

1 medium carrot, julienned

1/4 pound asparagus, cut into 1"

3/4 cup frozen shelled green soybeans (edamame), thawed

1/2 cup fresh basil, thinly sliced

1/3 cup grated Parmesan cheese

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