Pasta Primavera

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12 ounces bow-tie pasta

1/4 cup olive oil

1/2 cup onion, diced

1/2 cup zucchini, diced

1/2 cup yellow squash, diced

1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces

Kosher salt and freshly ground black pepper, to taste 

14.5 oz. organic tomatoes, diced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup grape tomatoes, halved lengthwise

1/4 cup basil, chiffonade

Parmigiano-Reggiano shavings, garnish