Bring a large pot of salted water to a fast boil. Drop in the broccoli, asparagus, zucchini, and peas, and cook for 30 seconds, drain, and refresh under cold water to prevent the vegetables from continuing to cook. Drain again and remove to a bowl.

In a large serving bowl, combine the softened butter, basil, summer savory, and tarragon and set aside.

In a skillet, heat the olive oil and in it cook the mushrooms for 2 minutes; remove to the bowl with the vegetables. To the skillet, add the garlic, onion, and red pepper flakes and cook over moderate heat for 2 to 3 minutes. Add the stock and cook for 3 minutes, to reduce slightly. Add the cream and continue cooking until it thickens slightly. Remove from the heat until ready to add the sauce to the pasta.

In a kettle, bring 5 quarts water to a boil; add 1 tbsp of salt and the vegetable oil. Add the linguine, stir, and cook until al dente.

While the pasta is cooking, add the vegetables to the cream mixture and heat them so they are ready when the linguine is done. Drain the linguine and place it in the bowl with the butter/herb mixture. Toss quickly to melt the butter. Then add the sauce with the heated vegetables, the Parmesan, tomato, and parsley, toss, and serve.