½ c. butter
3 cloves of garlic (peeled and sliced)
dried red pepper
½ cup fresh parmesan cheese grated
Pasta
4 cups cream
broccoli––cut in flowerets
mushrooms––sliced
spinach in pieces
(and/or other vegetables)

Melt butter in pan till foam rises. Cook till clear butter is golden brown. Add garlic and pepper and cook until the garlic is yellow. Add vegetables––the hardest to the softest. Cook until the mushrooms absorb the moisture. Add 4 cups of cream and bring to a boil. Turn down and simmer for 15 minutes. Add parmesan cheese and cook on low for 10 minutes. Cook the pasta—do not drain—add oil so it doesn't stick together. Pour the sauce over the pasta and serve immediately.