In Dutch oven, cook gemelli in boiling water for 4 minutes. Add Brussels sprouts and carrots; cook an additional 9 to 11 minutes or until gemelli and vegetables are of desired doneness. Drain; return to Dutch oven. Cover to keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork and garlic; cook and stir 4 to 5 minutes or until pork is lightly browned and no longer pink. Stir in Alfredo sauce.
Add pork mixture to gemelli and vegetables in Dutch oven; toss gently to mix. Cook over low heat until thoroughly heated.