📖 Instructions

1. Get started by gathering all your ingredients. It’s always easier when everything is prepped and ready to go. Trust me, it makes the cooking process so much smoother and less stressful.
2. Cook your gluten-free pasta according to the package directions. Make sure not to overcook it; nobody likes mushy pasta. I usually aim for al dente—slightly firm to the bite.
3. While the pasta is cooking, let's move on to the sauce. In a large skillet, melt 2 tablespoons of butter over medium heat. The butter should be shimmering, but not burning.
4. Add 2 cloves of minced garlic to the skillet and sauté for about 1 minute until fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter and nobody wants that. If you like, you can also add a pinch of red pepper flakes for a little heat.
5. Pour in 1 1/2 cups of heavy cream and bring to a simmer. Stir occasionally to prevent it from sticking to the bottom of the pan. Simmering helps thicken the cream and intensifies the flavors.
6. Add 1/2 cup of grated Parmesan cheese and stir until melted and smooth. The cheese will help thicken the sauce even further, creating that luscious creamy texture we’re after. Add salt and pepper to taste.
7. If you're adding vegetables, now's the time. Stir in about 1 cup of your favorite veggies (broccoli florets, peas, spinach, bell peppers, or whatever you like) and cook until they're tender-crisp. I love using a mix of colorful veggies for a vibrant dish.
8. Drain the cooked pasta and add it to the skillet with the creamy sauce. Toss everything together until the pasta is well coated. Make sure every strand of pasta is lovingly embraced by that creamy sauce.
9. Serve immediately, garnished with fresh parsley or basil, and an extra sprinkle of Parmesan cheese if desired. This dish is best enjoyed hot, so don't let it sit around too long.