Pasta With Carrots & Scallions

2 c. chicken broth
1 lb. carrots, sliced _ 4 c.-
1 bag -16 oz - frozen peas
4 cloves garlic, minced
1 lb. penn pasta
6 oz. cream cheese
1/2 c. sliced scallions
cook pasta, return to pot.
Bring chicken broth to a boil, Add carrots,
peas & garlic. Cover & simmer 10 minutes.
til crisp tender.
Add cream cheese, scallions to veggies,
stir til cheese melts. Pour over pasta, toss
and mix to coat.
Transfer to a serving bowl.