Place the garlic and 1 tbsp (15 mL) of the oil from the sun-dried tomatoes into an Executive Nonstick All-Purpose Pot. Cook over medium heat for 2–3 minutes or until the garlic is golden brown, stirring occasionally.Remove the pot from the heat; add the broth. Return to the heat; increasing the heat to high. Cover and bring to a boil. Stir in the pasta; cover and simmer vigorously 8–10 minutes or until the pasta is almost cooked but still firm, stirring occasionally.Place the broccoli in a large bowl. Drain the sun-dried tomatoes; pat the dry with a paper towel. Slice the tomatoes into thin strips. Add the carrots and tomatoes to the bowl.Add the vegetables, cream cheese, salt, and pepper to the pot. Stir until the cream cheese is melted and fully incorporated. Reduce the heat to medium; cover and cook an additional 2-4 minutes or until the vegetables are tender. Top with Parmesan cheese and basil, if desired.