8 Servings 15 min Cook
1/4 Tsp Pepper
0 Tsp Garlic Powder
1 Tsp Salt
1 Cup Parsley
16 Oz Whole Wheat Pasta
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Cup Butter
1/2 Cup Parmesan Cheese
Chop parsley.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat.
Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil.
Stir in Parmesan cheese, parsley, salt, pepper and garlic powder.
Toss with cooked pasta and serve immediately.
