Pasta with Lemon Cream Sauce, Asparagus, and Peas

Citrus flavors and fresh vegetables add a touch of sophistication to this lean pasta recipe. Leftovers pack nicely for work or school.
Prepare the pasta according to the instructions on the package, without adding salt or fat. Add the asparagus at the last minute of cooking. Drain the peas in a colander. Sprinkle the pasta mixture over the peas; set aside.Melt the butter in a skillet over medium-high heat. Add garlic to skillet; simmer 1 minute. Combine the broth and cornstarch in a small bowl; stir until smooth. Add the stock mixture to the pan; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Remove from heat. Add cream, juice, salt, 1/4 teaspoon black and red pepper. Add the pasta to the stock mixture; stir gently to coat. If desired, garnish with coarse black pepper and lemon slices. Serve immediately.