1 pint heavy cream
1 stick or 8 tablespoons of butter
1 1/2 cups fresh grated Parmesan cheese
1/2 teaspoon fresh ground black pepper
3 to 4 cups steamed assorted veggies (broccoli, sliced carrots, zucchini, summer squash, etc)
16 ounces hot cooked pasta (rotini, bow tie, fettuccine, etc)
Fresh basil or chopped parsley for garnish
Carefully heat the cream in a saucepan. Don’t boil it! Add the butter. When the butter is melted, Whisk in the cheese and black pepper. Whisk sauce until smooth. Add the pasta and veggies. Toss to coat. Serve with fresh basil or parsley on top.