In large skillet on low heat, add oil, garlic and red pepper flakes. Heat for several minutes, add lemon juice, vegetable broth and heavy cream. Allow to heat thoroughly, about 10-15 minutes.
Remove from heat. Season with salt and pepper. Add parmesan cheese and allow to melt.
Add cooked pasta, mix sauce thoroughly to coat the pasta. Sprinkle with parsley, if desired. Enjoy!
Notes
Use a big skillet to make the sauce in. Then, when the pasta is done cooking, you can pop it all into the skillet and serve from there! My favorite skillet is a 12-inch Stainless Steel version, so fantastic for so many recipes!
If you don't have vegetable stock (and you're not a vegetarian), chicken stock works great in this recipe as well!
Use a good parmesan cheese, preferably shredded (not grated). The tanginess of the cheese really shines in this pasta dish.
To add more or less "heat" adjust the amount of red pepper flakes. My family likes just a pinch, but if you enjoy things a bit spicier, add more!
When I'm out of fresh garlic, I always have a jar of chopped garlic in my refrigerator. Perfect in a recipe like this one. If you're using the garlic from a jar, you'll need about 2 teaspoons to equal 4 cloves of fresh garlic.