In a large sauce pan bring 3 quarts water to a boil add 1 tbl spoon margarine and a little salt. Place the broccoli and spaghetti in the boiling water and cook for approximately 10 min.
While waiting on pasta to cook place the pre cooked bacon in a sauté pan and allow to warm through and get a little crispy (if using olive oil allow it to get hot). Remove the bacon and leave the small amount of drippings in the pan.
Sauté the onions and mushrooms in the drippings or olive oil till the onions are translucent. Crumble the bacon and add to the onions and mushrooms. Turn on low and leave in the pan till pasta is done. Just before pasta is done add the tomato and sauté till warmed through.
Drain pasta and broccoli and place in a large bowl, quickly add the grated Parmesan cheese and toss with remaning margarine, add the Philadelphia Italian Cheese and Herb cooking cream,sauté mixture and salt and pepper. Toss till thoroughly coated and mixed together.
When serving sprinkle a small amount of grated Parmesan cheese on top.