Creamy Spring Pasta

This was a great weeknight spring dinner, very satisfying and definitely yummy. I left out the breadcrumbs and it was perfect as is. Enjoy!

Creamy Spring Pasta
Adapted from Cooking Light
Serves 4

 1 tablespoon butter
3 garlic cloves, minced and divided
1 1/2 cups (2-inch) diagonally cut asparagus
1 cup frozen green peas
6 ounces uncooked fettuccine
2 teaspoons olive oil
1/3 cup finely chopped onion
1 tablespoon all-purpose flour
1/4 cup fat-free, lower-sodium chicken broth
1 cup 1% low-fat milk
3 ounces 1/3-less-fat cream cheese
1 ounce Parmesan cheese, grated (about 1/4 cup packed)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Bring 3 quarts water to a boil in a Dutch oven.
2. Add asparagus and peas to boiling water; cook for 3 minutes or until crisp-tender. Remove from pan with a slotted spoon. Rinse under cold water; drain.
3. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and keep warm.
4. Heat olive oil in skillet over medium heat. Add onion and the remaining 2 garlic cloves; cook for 3 minutes or until tender, stirring frequently. 
5. Place flour in a small bowl; gradually whisk in chicken broth. Add broth mixture and milk to pan, stirring constantly with a whisk; bring to a boil. Reduce heat; cook 1 minute or until thickened. 
6. Remove from heat; add cheeses, salt, and pepper, stirring until cheeses melt. Add pasta, asparagus, and peas; toss well.