I melt half a cup of butter in two cups of cream and sprinkle generously with garlic powder. I use a whisk to beat it frequently until it comes to a boil. Then I turn the heat down until its simmering and toss in grated Parmesan cheese -- anywhere from half a cup to one cup, depending on my mood (in a pinch, I've even used mozzarella cheese -- still tasty!) I let it simmer and whisk it frequently until it's thick and creamy.
Meanwhile, I get the pasta cooking.
This time I used TruRoots Organic Ancient Grain Gluten-Free Penne Pasta.
Simply toss the pasta with the sauce.
I typically serve this pasta with broccoli. This time, I tried broccoli with slivered almonds.
Steam the broccoli slightly, only for about 5 minutes to soften it. Then transfer to a deep skillet. Pour in a 1/4 cup of dry white wine, then sprinkle with garlic powder, parsley, salt, pepper, and drizzle a little olive oil.