Mmmm...Cream Sauce

We don't usually eat very rich foods.  Cream is generally reserved for desserts, and even then we don't have it often.  However, a few weeks ago I bought some cream on a whim for the creamy rice stuffed squash.  It sat in our fridge for a week or so (thankfully it was ultra pasteurized!) until I spotted it while trying to figure out what to make for dinner.  A cream sauce, made completely without guidance so I make no promises as to its authenticity, resulted and I was quite pleased.  Given that its main ingredients are cream and butter, it will not become a dinner staple, however it is perfect for a bit of indulgence every now and then. 

I used roasted tomatoes in this recipe, and I think their acidity cut some of the heaviness of the cream.  Slow roasting tomatoes yields delicious results, even with less than stellar produce, and I highly recommend giving them the full 45 min to 1 hr they deserve.  (Google 'slow roasted tomatoes' and you'll find hundreds of variations).  The sauce itself is quick to make, so you don't have to plan too far ahead if you already have the tomatoes on hand.

Pasta with Cream Sauce and Slow Roasted Tomatoes

4 or more diced and Roasted Tomatoes
(Dice, toss with olive oil, salt and pepper then bake for 45 min - 1hr at 350F.)

4 small or 2-3 medium garlic cloves, minced with salt

5 sprigs of fresh thyme

2/3 to 1 cup heavy cream * this is very approximate, I didn't measure it before I poured, unfortunately

2 Tbsp unsalted butter

1 packed cup of chopped greens

1/4-1/2 bunch of parsley, chopped

2 servings of cooked pasta, shells or tubes are best because they suck up the sauce

optional lemon wedge

Melt the butter in skillet over medium low heat, then add the minced garlic.  Cook for 3 minutes, until soft and fragrant, then add the leaves of the springs of thyme.  Add cream, stirring until it's hot, then add the greens, cooking till wilted which should take a couple of minutes.  Then add pasta, tomatoes and salt and pepper to taste.  Take off stove and add in 1/2 bunch chopped parsley.  Serve with a lemon wedge if you think it needs more acidity.