Ingredients

amount	ingredient
2 T	butter
1 clove or ¼ tsp	garlic or garlic powder
1 cup	heavy cream
1 cup	Parmigiano-Reggiano, blended or shredded
to taste	salt
to taste	black pepper
to taste	red pepper flakes*
1 handful	arugula or spinach, chopped*
5	sundried tomatoes, chopped*
1	lemon juice, fresh*

Process

1. in a saucepot on the stove, gently melt butter and add garlic; cook until fragrant, a minute or two
2. add heavy cream and parm
3. add salt, black pepper, red pepper flakes; simmer gently as sauce thickens
4. add greens and sundried tomatoes
5. when sauce thickens to desired consistency, turn off heat, add lemon juice and stir

If adding to pasta, set pasta to boil before starting the sauce and add it to the saucepot along with a little bit of pasta water once done. Stir to coat thoroughly and serve.

Notes

• if the sauce is too thick, thin with milk or water (whatever you have on hand)
• can also use milk or half and half if you don’t have cream, but may have to cook down longer to thicken

optional add-ins

Add whatever you have on hand, like:

• parsley (fresh or dried)
• white pepper
• arugula
• spinach
• kale, finely chopped
• sundried tomatoes