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In a Dutch oven, cook broccoli (or broccolini) and asparagus (or green beans) in a large amount of boiling water for 3 minutes; drain.
In a large bowl, combine cooked vegetables, ricotta, basil, Parmesan (or Romano), vinegar, oil, thyme, salt, pepper and garlic. Gently stir in tomatoes.
Add broccoli mixture to hot cooked pasta; toss gently to combine.