Creamy Pasta Primavera

1 lb dry pasta, cook according to package
1 tbsp olive oil
1 tbsp minced garlic
1/2 yellow onion, diced
2 small zucchini, diced in bite sized pieces
2 small yellow squash, diced in bite sized pieces
1 cup fat free chicken broth
2 cups fat free half- and - half
1 cup Parmesan cheese, grated
1 cup frozen peas
Basil
Salt
Black pepper

While pasta is cooking, sauté garlic and onion in large skillet or Dutch oven until onion is transparent.  Place onions and garlic in a bowl.
Sauté zucchini and squash in the same pot/skillet for 4-5 minutes or until just tender.
Place zucchini and squash in a bowl
Pour broth and half-and-half into the pan. Simmer 4-5 minutes.  Add some dried basil, salt and pepper. Stir in the cheese and simmer a few more minutes.
Drain pasta and add to the sauce.  Return vegetables to the pot with the pasta. Stir in the frozen peas.  Heat for 5 minutes, stirring often. The sauce will thicken up a little.
Serve with a little Parmesan cheese and/or basil sprinkled on top.