1. Cut broccoli into 2" by 1" pieces. Cut carrots into 3-inch-long matchstick-thin strips. Cut zucchini lengthwise in half, then crosswise into 1/2-inch slices. Cut each mushroom in half. Cut tomato into thin wedges. Mince garlic.
2. In 12-inch skillet over medium-high heat, in 1/4 cup hot olive or salad oil, cook broccoli and carrots, stirring frequently, until tender-crisp, about 10 minutes. With slotted spoon, remove vegetables to bowl; set aside.
3. In same skillet over medium heat, in 2 more tablespoons hot olive oil, cook zucchini, mushrooms, and garlic, stirring frequently, until lightly browned, about 5 minutes. Return broccoli mixture to skillet; add tomato, frozen peas, parsley, water, pepper, and 1 1/2 teaspoons salt; heat through, stirring. Keep warm.
4. Meanwhile, in saucepot, prepare linguine as label directs; drain. Return linguine to sauce pot; add heavy cream, butter or margarine, and vegetables; gently toss until well mixed. Add salt to taste.