In a large skillet cook and stir mushrooms, garlic, and rosemary in olive oil over medium heat for 4 to 5 minutes or until the mushrooms are tender. Stir in wine, broth, whipping cream, and salt. Bring to boiling; reduce heat and boil gently, uncovered, about 4 minutes or until sauce is the consistency of light cream and the total mixture is reduced to 1-1/2 cups; set aside.
Meanwhile, in a large pot cook pasta according to package directions, except add squash during the last 7 minutes of cooking. Add asparagus during last 2 minutes of cooking. Drain. Return to the warm pot. Add mushroom mixture and Parmesan cheese; toss to coat.