Garlic Butter Noodles (Printable)

Tender noodles tossed in rich, fragrant garlic butter for a comforting dish ready fast.

# What You'll Need:

→ 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 more 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 Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/4 cup pasta cooking water, then drain.
02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and crushed red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant without browning.
03 - Add drained pasta to the skillet, tossing to coat evenly with garlic butter. Add reserved pasta water if noodles appear dry.
04 - Stir in chopped parsley, sea salt, and freshly ground black pepper. Toss thoroughly to incorporate all flavors.
05 - Divide noodles between serving bowls. Garnish with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water, yet tastes like you've been cooking all afternoon.
  • Just five core ingredients sing in harmony without any of them trying to steal the spotlight.
  • The kind of comfort food that works equally well for a solo dinner or when unexpected guests arrive hungry.
02 -
  • Pasta water isn't just starch—it's an emulsifier that helps the butter coat the noodles evenly, and skipping it will leave you with a greasy, separated mess.
  • Timing matters more than technique here; add hot pasta to hot butter so everything stays glossy, and serve immediately before it cools down.
03 -
  • Reserve your pasta water before draining—this single step prevents kitchen regrets and guarantees silky noodles every time.
  • Keep the heat low when cooking garlic in butter; rushing this step with high heat transforms delicate fragrance into bitter burnt notes you can't recover from.
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