So delicious and so easy. Perfect for a satisfying weeknight dinner. Serves 4 as a side, or 2 as an entree. 

INGREDIENTS

1 (16oz) box of pasta, cooked according to package (sub grain-free pasta)
2 Tbsp olive oil
3 cloves of garlic, minced
4 Tbsp unsalted butter (sub ghee or vegan butter)
1 lemon, juiced
8oz white wine 
½ tsp crushed chili pepper 
1 tsp JF Universal Salt
½ cup fresh Italian parsley, chopped
1 cup parmesan cheese, grated (sub plant-based cheese)
1 tsp fresh cracked black pepper  

PROCESS

Heat olive oil in a pot over medium heat. Add garlic and sauté until aromatic. Add white wine and cook down for about one minute. Add crushed red chili flakes and butter; turn heat down to medium/low. Add pasta into the pot and coat noodles in sauce using tongs. 

 

Add fresh chopped parsley, JF Universal Salt and fresh cracked black pepper toss to coat. Top with cheese and lemon juice. Serve immediately - try not to eat entire portion out of the pot like I do!