1Cook pasta in large saucepan according to package directions. Add zucchini and squash the last 3 minutes of cooking. Drain; return to saucepan.
2Meanwhile cook shallots in hot butter in small saucepan until tender. Combine both broth, lemon juice, cornstarch, honey, dillweed, and salt in small bowl; add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Pour over pasta mixture. Toss gently to coat. Sprinkle with parmesan cheese.