Heat butter and garlic in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley and serve. Toss with 1 pound cooked whole wheat fettucine and zucchini strips. (Lightly cook zucchini by tossing into pasta water just before draining.) Tip: Add 2 tablespoons pasta cooking water if needed for moistness.