Bring a pot of salted water to boil over high heat. Add the pasta and cook until al dente. Add the asparagus into the pasta and boiling water for 1-2 minutes - asparagus should turn bright green.

Place the peas in the bottom on the colander, drain the pasta and asparagus over the peas and then return pasta, asparagus, and peas into the pot. Set aside while you make the sauce.

Melt the butter in medium saucepan and add the garlic. Stir garlic for ~60 seconds, being careful to not let it burn. Combine vegetable broth and cornstarch and slowly whisk. Bring mixture to a boil, stirring constantly until mixture thickens. Remove from heat and stir in the cream, lemon juice, s&p, and red pepper flakes.

Pour the cream mixture into the pan with the cooked pasta and veggies and toss. Serve with grilled chicken and fresh parmesan cheese on top! Enjoy!