Prepare all vegetables by washing and chopping them into bite-sized pieces.

Cook broccoli flowers in boiling salted water until just tender. Rinse in cold water and drain.

Cook asparagus tips in boiling salted water until just tender. Rinse in cold water and drain.

Cook sliced zucchini in boiling salted water until just tender. Rinse in cold water and drain.

Cook cubed summer squash in boiling salted water until just tender. Rinse in cold water and drain.

Cook cut green beans in boiling salted water until just tender. Rinse in cold water and drain.

Cook peas in boiling salted water until just tender. Rinse in cold water and drain.

Cook carrots in boiling salted water until just tender. Rinse in cold water and drain.

Cook vermicelli pasta al dente according to package directions. Drain well.

In a medium-sized skillet, saute mushrooms, scallions, and minced garlic in 2 tablespoons of butter for 2-3 minutes.

In a large pan or Dutch oven, melt 1/4 cup of butter.

Add chicken broth, heavy cream, freshly grated Parmesan cheese, salt, and pepper to taste to the melted butter.

Stir with a whisk until smooth, but do not boil.

Add sauteed mushrooms, scallions, and garlic to the bowl of cooked vegetables along with parsley, basil, and red pepper flakes.

Add the vegetable mixture to the cream sauce and heat through.

Add the cooked pasta to the sauce and vegetables. Check seasonings.

Serve immediately, dividing among heated plates.

Sprinkle toasted pine nuts on top (optional).

Pass extra Parmesan cheese.