Cook spaghetti according to directions. Al dente is best as it absorbs the sauce when combined.
Saute the garlic in the olive oil 30 seconds.
Add the vegetables (NOT the tomatoes) and saute 5 minutes. Cover and cook an additional 5 minutes until tender-crisp.
While the pasta is cooking and the vegetables are sauteing, make the sauce. Heat the half-and-half, butter, salt, pepper, and Italian seasoning on low temperature until the butter is melted. Remove from the heat and add the parmesan cheese. Stir until melted.
Drain the pasta when finished cooking and combine with the sauce. Toss to coat. Serve in a 9x13 pan or a large bowl. Spoon the veggies on the top.
Top with chopped tomatoes and additional parmesan cheese.
Serves 4 people as a main course or many more as a side dish.