How to Make It
Cook the pasta until al dente, according to the package directions.
Meanwhile, heat the oil in a large Dutch oven over medium-high. Add the leeks and cook, stirring often, until slightly softened, about 3 minutes. Add the squash and cook, stirring often, until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.
Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.