Penne with Asparagus & Cherry Tomatoes

8 oz penne pasta
3 tbsp olive oil
2 cloves garlic, minced
1 1/2 pounds thin asparagus, trimmed & cut into 1-inch pieces
2 cups cherry tomatoes
1 cup frozen peas
1/2 cup broth
1 cup vegan parmesan cheese (optional)
2 Tbsp fresh basil leaves (1 tsp of dried basil)
S & P to taste

Cook noodles. In large sauté pan, heat oil over medium heat. Add garlic & cook unit fragrant. Add asparagus, season with S & P, cook for 3 minutes until slightly soft. Add the cherry tomatoes & peas. Cook for 2 minutes. Pour in broth and bring mixture to a simmer. Simmer until the tomatoes start to burst & broth is reduced. Add cooked noodles, basil, & parmesan if desired.

Recipe taken from Giada de Laurentiis, from the Food Network.