12 oz. rainbow twirls pasta
1/4 c. butter
3/4 c. grated Parmesan
1/2 c. heavy or whipping cream (though I just use 2% milk)
2 tbsp. chopped fresh parsley
Garlic powder
Basil
Rosemary
Oregano
Thyme
Salt

Cook twirls as per package instructions. Drain. In small saucepan, melt butter. Gradually stir in cheese, then cream (or milk) until well blended. Continue to heat. Stir constantly to just the boiling point. Remove from heat. Stir in parsley and other herbs, seasoning to taste. Toss with hot cooked swirls. Serves 4-6.