Prepare fettuccine noodles. Reserve in colander.
Chop and dice all vegetables, including the onion.
Heat 1 Tbsp each butter and oil and saute bell pepper and broccoli 5 minutes or until tender.
Remove broccoli and bell pepper from heat.
Add another Tbsp each of butter and oil to the skillet and cook zucchini and squash 3-4 minutes.
Remove squash and zucchini from heat.
Put in another Tbsp each of oil and butter and saute the diced onion and garlic 4-5 minutes.
Add chicken broth and heat for 4-5 minutes.
Pour cream, salt, and pepper and let simmer for 3-5 minutes.
Add reserved pasta to the skillet and toss gently with the sauce.
Pour in vegetables and toss again.
Heat until fettuccine and vegetables are warmed through.
Serve in bowls topped with fresh basil.