Trim broccoli and break into bite size pieces. Trim zucchini, cut, unpeeled into quarters and each quarter into one inch pieces. Cook vegetables separately in boiling salted water until crisp and tender (about 5 mins.) Drain and run under cold water.
Cook peas and pea pods about 1 minute. Drain and run under cold water.
Heat vegetable oil in skill and add mushrooms. Cook about 2 minutes. Add mushrooms to other vegetables.
Heat 3 Tbsp. olive oil and half of the garlic, tomatoes. Salt and pepper to taste. Cook about 4 mins, stirring gently. Add basil and set aside.
Add remaining 3 Tbsp. olive oil and garlic to a large skillet, then the vegetable mixture (except the tomatoes). Cook long enough to heat.
Cook spaghetti until al dente and drain.
Add butter to large pot. Add chicken broth, half cup of cream and the cheese. Cook until smooth. Add spaghetti and toss.
Add half the vegetables and pour in the liquid from the tomatoes, tossing over low heat. Add the remaining vegetables and more cream if needed. Spoon tomato mixture over each service in each bowl.