1/4 cup butter
3 cloves garlic (minced)
1 cup grated Parmesan cheese
Salt (to taste)
Pepper (to taste)
1/2 cup half and half
Saute the garlic in the butter over low-medium heat. Add in the Parmesan cheese, salt and pepper; stir into mixture. Add in the half and half and stir constantly until fully blended and smooth. Add to your favorite pasta and serve.
*Johnna’s tip: We’ve gotten lazy. We know you can see it. We are experimenting with every pasta infused recipe we can think of because honestly pasta is so easy to make. After a long day, nothing seems better than plopping down on the couch under one of our throws and flipping channels or thumbing thru our magazine collection. This is the feeling we had last night so we pulled out a few ingredients we had on hand and matched this sauce with mushroom stuffed ravioli. Topped with some chopped parsley, we were satisfied and still had time to watch a little brainless TV.
Category: sauces, vegetarian
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.