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Cook pasta according to package directions, adding broccoli and asparagus (or beans) for the last 3 minutes of cooking.
Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer. With the back of a spoon, push the seeds to extract juice; discard the seeds. Add ricotta, basil, thyme, vinegar, oil, garlic, salt and pepper to the tomato juice; mix well. Chop tomatoes; stir into the ricotta mixture.
Drain the pasta and vegetables; add to the bowl and toss well. Sprinkle with Parmesan (or Romano). If desired, garnish with thyme.