Cook spaghetti according to package directions, omitting salt and fat.

Drain cooked pasta and set aside.

Coat a large nonstick skillet with cooking spray.

Place skillet over medium heat until hot.

Add broccoli florets, sliced carrot, and sliced zucchini to the skillet.

Sauté the vegetables for 4 minutes.

Add yellow sweet pepper strips, sliced cucumber, and sliced mushrooms to the skillet.

Continue to sauté for another 4 minutes.

Add the cooked pasta, tomato wedges, and dry vermouth to the skillet.

Toss gently to combine.

Cook until everything is thoroughly heated through.

Sprinkle with grated parmesan cheese, minced fresh parsley, and sweet red pepper flakes.

Toss gently to distribute the seasonings.

Serve immediately.