Cook the pasta according to the package directions. Drain, reserving 1/4 cup of pasta water, and keep warm.
Heat the olive oil in a large skillet over medium heat. Add the asparagus, broccoli, salt, and pepper.
Saute the vegetables for 6 minutes. Remove from heat and add lemon juice. Toss to coat.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 1 minute.
Add in the cream cheese and stir until smooth. Stir in the milk, Parmesan cheese, nutmeg, and reserved pasta water.
Add the Alfredo sauce to the broccoli and asparagus in the skillet. Cook for 2 minutes then add warm pasta. Toss to coat.