1. Fill a large iron bowl with water; bring to a boil over high. Add beans, snap peas, and green peas; cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a strainer; rinse vegetables well with cold water.
2. Add pasta to boiling water; cook according to package directions. Drain pasta.
3. Heat oil in pan over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1 minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with baby spinach leaves and shaved processed cheese.

Enjoy your meal!

​​​​​​​Total Calories - 239