1 clove chopped garlic
1 Tb butter
1 cup whipping cream
1/4 cup freshly grated parmesan cheese
snipped parsley
Saute garlic in butter in small skillet about one minute over medium heat. Be careful not to burn the butter, it should not turn brown.
Add cream and cheese, stir constantly until it just barely begins to bubble around the edges.
Pour over hot pasta, sprinkle with snipped parsley
Enjoy!
So delicious and easy!! My FACS kids made this :-)
Remember that Tomato Chutney recipe from the other day?! Here it is
again…this time, spooned onto sliced beef roast from the Instant Pot. And
it’s so ridic...
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