2-for-1 Pasta Primavera

You'll get two meals from this chockful-of-veggies pasta. Save the leftovers (about 8 cups) and toss with Italian dressing, or just a bit of red wine vinegar, for a healthy pasta salad lunch. Bring a large pot of salted water to a boil. Add pasta and cook as package directs; drain pasta and return to pot. Meanwhile, heat oil in a large nonstick skillet. Add zucchini and yellow squash; cook, stirring often, over medium-high heat 5 minutes or until crisp-tender. Add garlic and peas; cook 1 minute or until fragrant. Stir in broth and bring to a simmer. Pour vegetable mixture over pasta. Add tomatoes; toss to mix and coat. Transfer about 8 cups of pasta to a plastic container with a tight-fitting lid and refrigerate up to 2 days.