Garlic Butter Noodles (Printable)

Tender pasta tossed in rich garlic butter with parsley and optional Parmesan and lemon zest.

# Ingredient List:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - 2 tbsp finely chopped fresh parsley
06 - 1/2 tsp sea salt, plus additional for pasta water
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp grated Parmesan cheese (optional)
09 - Zest of 1/2 lemon (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant, avoiding browning.
03 - Add drained pasta to the skillet and toss to coat with garlic butter. If noodles appear dry, add reserved pasta water gradually to loosen the sauce.
04 - Stir in parsley, sea salt, and black pepper. Toss thoroughly to combine evenly.
05 - Divide noodles into serving bowls. Optionally top with grated Parmesan and lemon zest. Serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes flat, which means dinner is on the table faster than you can convince yourself to order takeout.
  • Each noodle gets thoroughly coated in that luxurious garlic butter, so there's no skimping on flavor despite the minimalist ingredient list.
  • This is the kind of dish that tastes way more impressive than the effort involved, perfect for impressing someone without breaking a sweat.
02 -
  • Don't brown the garlic—I made this mistake once and the whole dish turned bitter and caught, so keep that heat moderate and your eye on the pan.
  • That reserved pasta water is essential; it's starchy and helps bind everything together, turning what could be oily and separate into something silky and cohesive.
03 -
  • The quality of your butter matters enormously here—this is not the time for margarine or spreadable butter, so splurge on real, unsalted butter with good flavor.
  • If you're cooking for more people, don't multiply the recipe in the same pan or everything becomes crowded and steams instead of coating evenly; make it in batches or use two skillets.
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