Cook pasta according to package directions; drain. Meanwhile, for sauce, in a cup stir together water, cornstarch and bouilloon granules. Set aside.
Pour olive oil into wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus, carrots, and onion; stir-fry for 2 minutes. Add pea pods, almonds, parsley, basil, and pepper. Stir-fry about 1-2 minutes more or till vegetables are crisp-tender. Remove vegetable mixture from wok.
Stir sauce; add sauce to wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Return vegetable mixture to wok, toss to coat. Heat through.
To Serve, spoon vegetable mixture over cooked pasta. Sprinkle with parmesan cheese.