Pasta is one of my favorite things to eat, and when I say favorite I mean I could eat it every day (I actually do sometimes, #nojudgementzone). My go-to meal is my homemade Alfredo sauce over penne pasta with a ton of veggies. I love mixing in spinach, red bell peppers, sun-dried tomatoes, broccoli, or asparagus. I rarely eat meat but you could definitely add grilled chicken, sausage or shrimp if you wanted to. This homemade Alfredo sauce is super easy to make and pretty much fail proof. So stop buying that jar crap that is full of additives, preservatives, and ingredients you can’t pronounce and give this recipe a try.

What you will need:

• 4 Tablespoons of Unsalted Butter
• 3-4 Cloves of Garlic
• 1 Pint of Organic Heavy Cream
• 1- 11/4 Cups of Freshly Grated Parmesan
•  Squeeze of Lemon juice (optional)
• Salt and Pepper to taste

*I have mastered making this sauce for one without any specific measurements. This recipe will serve about 4 but you can easily make more or less by halving or doubling the ingredients.

In a sauce pan, melt the butter over medium heat and add the garlic. Once the butter has melted pour in the heavy cream and stir. Reduce heat to low and add in the grated parmesan cheese, stirring well. Simmer for about 15 minutes, stirring occasionally. Once all of the parmesan has melted and sauce has thickened you can serve it over your choice of pasta. I like to remove the garlic cloves and add a small squeeze of a lemon towards the end but that is totally optional.

*This sauce does separate once reheated.

When my pasta is almost done (like one minute left) I like to throw whatever veggies I plan to add right in the water with the pasta. This allows my veggies to cook very quickly and still have a nice crunch to them.

Homemade Alfredo sauce over penne pasta with broccoli and sun-dried tomatoes