1. Cut asparagus diagonally into 1-inch pieces. Set aside.
2. Bring a large pot of water to a boil.
3. Sauté onion and garlic in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Add asparagus, and sauté 3 minutes. Stir in cherry tomatoes and diced squash, and sauté 2 to 3 minutes or until tomatoes are softened. Add salt and pepper to taste. Stir in 3/4 cup chicken broth; reduce heat, and simmer until mixture is thoroughly heated. Keep warm.
4. Cook rotini in boiling water according to package directions; drain pasta, and immediately add to tomato mixture. Toss well; sprinkle with basil, and serve immediately.
TEST KITCHENS TIP: If dish stands or is made ahead, add extra liquid (broth or water) when reheating.