Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Sauteed Mushrooms: In another medium skillet, saute mushrooms in 1 tb oil for 2 minutes. Stir in parsley and red pepper flakes. Mix well and set aside. Sauteed Vegetables: In a large pot of boiling water, blanch zucchini, asparagus, green brans, broccoli, peas and pea pods in seperate batches until crisp-tender. Plunge vegetables into ice water. Drain. In same large pot, saute 2 ts garlic in 3 tb olive oil. Add blanched vegetables. Cook, tossing often, over low heat until heated through. Pasta: While vegetables are cooking, boil spaghetti in another large pot of boiling water until al dente. Drain and return spaghetti to pot. Cream Sauce: In a medium saucepan, melt butter over medium-low heat. Whisk in chicken broth, wine, and cream until blended. Heat through. Assembly: Strain tomatoes, reserving juice and pulp seperately. Set aside. Pour hot cream sauce over spaghetti in pot, tossing to coat. Add half the sauteed vegetables and tomato juice. Toss over medium-low heat. Add rmeaining sauteed vegetables, sauteed mushrooms, and pine nuts. Toss until warmed through. Gradually sprinkle with Parmesean cheese, tossing to mix. Serve spaghetti in heated bowls. Spoon tomatoes over each serving.