20 oz. pasta of your choice
3 tbsp. chopped garlic
1/3 c. olive oil (extra virgin)
1/2 c. freshly grated Parmesan cheese
3 tbsp. fresh chopped parsley

Heat olive oil in saute pan, add garlic and fresh parsley (do not allow the garlic to brown). Add cooked pasta and toss with Parmesan, salt and fresh pepper. Garnish with cherry tomato flower and fresh parsley sprig. Serve immediately. Serve with California Chardonnay or Blush Zinfandel.