Boil a salted pot of water for the pasta and cook it al dente according to package directions.
When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, sprinkle the flour in and cook for about 1 minute, stirring fairly often.
Add in the garlic, followed by the wine (or broth) and lemon juice. Let it bubble until it's reduced by half (about 30 sec - 1 minute).
Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning. Cook it for a few minutes until the sauce has thickened up to your liking.
Stir in the parmesan cheese and take the skillet off the heat. Season with salt & pepper as needed (I am generous with both).
Add the drained pasta to the skillet and toss until coated (I like to add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Garnish with more parmesan and a bit of chopped parsley if you like. Serve immediately.
Serves 2-4 depending on how hungry people are/what else you serve it with.
This is a very simple garlic cream pasta sauce. You can definitely jazz it up more by adding additional seasonings if you wish.
I don't recommend subbing the cream for a lower fat alternative. It may not thicken the same, so you may need to adjust cooking time/add more flour.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.