Preparation:

Bring a medium pot of salted water to a boil; add broccoli and blanch for 1 minute; remove from water with a slotted spoon and immediately place in bowl of ice water to stop the cooking process.  Remove from ice bath and set aside. Repeat with the cauliflower and carrots, ending with the carrots which should be blanched for 2 minutes. 
Bring a large pot of salted water to a boil and cook the pasta according to package directions.  Drain and set aside; keep warm. 
Heat 6 tablespoons oil in a large skillet, add a small amount of the garlic along with the red and green peppers, the zucchini and yellow squash; cook over high heat until lightly browned. Remove from skillet and set aside.  Add the remaining oil and garlic along with the broccoli, cauliflower and carrots; saute about two or three minutes.  Return the zucchini mixture to the skillet and gently stir in the basil.  Slowly stir in the cream and bring just to a boil. Remove from the heat.  In a large heated bowl, combine the vegetables with the pasta and 1/2 of the Parmigiano-Reggiano. Toss well to coat.  Serve; passing the additional cheese.
Serves 4 - 6
Per Serving: 641 Calories (kcal); 33g Fat (11g Sat, 17g Mono, 3g Poly); 17g Protein; 72g Carbohydrate; 8g Dietary fiber; 46mg Cholesterol; 372 Sodium.  Food Exchanges: 4 Grain (Starch); 3 Vegetable; 1/2 Lean Meat; 6 Fat