I would write a detailed recipe but to be honest, there is no real measuring required. I start by cooking pasta as directed. Meanwhile, I sautee a medium one with two to three handfuls of chopped kale and a dash of salt, pepper and garlic powder. Once veggies are cooked through and pasta is complete I toss together. To make the cream sauce, I melt 2 tablespoons of butter then add about a cup of heavy cream. Once the cream and butter reach a rolling boil and it looks like the sauce is thickening, I toss in a ton of Parmesan. (I say "ton" because I'm sure it's anywhere between 1/2 to whole cup - and varies based on my mood.) Once the cheese has melted, about a minute or two later, turn off the heat, add salt and pepper to taste the pour over veggie pasta combo.
Boom! A perfectly creamy, tasty pasta dinner in less than 20 minutes!
