A quick and creamy parmesan sauce is tossed with pasta and sweet spring vegetables, making a light yet satisfying dish full of fresh flavor.

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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add asparagus and peas to the skillet and cook for 3–4 minutes until tender.
Stir in the baby spinach and cook until wilted, about 1 minute.
Pour in the heavy cream and bring to a gentle simmer.
Add the grated Parmesan cheese and stir until melted and the sauce is creamy.
Season with salt, black pepper, and red pepper flakes if using.
Add the cooked pasta to the skillet and toss to coat in the sauce.
Cook for 1–2 more minutes until everything is heated through.
Serve garnished with fresh chopped parsley.