Prepare an ice bath for the vegetables (fill a large bowl with cold water and ice). Set aside.
Bring a large pot of water to a boil. Add about 1 tablespoon kosher salt to water. Blanch vegetables for 3 minutes in water. Using a wire strainer or slotted spoon remove vegetables from water ice bath and set aside. You want to keep the boiling water in the pot so do not pour the vegetables into a strainer and loose the hot water.
Once the vegetables are removed bring the water back up to a boil. Add pasta and cook according to package directions, about 9-12 minutes normally.
In a measuring cup or bowl whisk together milk and flour and set aside.
In another large pot heat oil over medium high heat. Add garlic and cook for about 30 seconds. Do not let the the garlic burn-it will be very bitter. After about 30 seconds add the milk/flour mixture to the garlic. Bring to a boil stirring often. It will begin to thicken after about 1 minute.
To the boiling milk mixture add the cream cheese. Whisk until melted and incorporated. Add salt and pepper. Reduce the heat to low.
Add cooked pasta and drained vegetables (once the vegetables have cooled completely in the ice bath drain through a colander) to the pot with the cheese mixture. Stir gently to coat everything with the cheese and the vegetables heat through.
Garnish with grated Parmesan cheese. Serve immediately.