Can I use any type of pasta for the Garlic Butter Pasta Recipe?

Absolutely! This recipe is very forgiving. Long pastas like spaghetti or linguine work beautifully, but you can also use penne, farfalle, or whatever you have on hand.

How do I prevent the garlic from burning in this recipe?

The key is cooking garlic on medium or medium-low heat and stirring often. Burnt garlic tastes bitter, so keep an eye on it and remove from heat as soon as it starts turning light golden.

Can I make this recipe vegan?

Yes! Swap out the butter for a plant-based buttery spread and use vegan parmesan or nutritional yeast. The flavors will still be rich and delicious with these swaps.

Garlic Butter Pasta: Cozy, Quick & Irresistibly Delicious

Description

This Garlic Butter Pasta Recipe is a quick and delicious dish featuring perfectly cooked pasta tossed in a flavorful garlic butter sauce with parmesan and fresh parsley. Ideal for a simple weeknight dinner, it combines savory, creamy, and fresh elements for a satisfying meal.

Ingredients

Scale

Pasta:

8 ounces dried pasta such as spaghetti, linguine, or any other long or short pasta

Garlic Butter Sauce:

4 tablespoons unsalted butter, divided
3 cloves garlic, sliced
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 cup grated parmesan
1/4 cup chopped fresh parsley

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Instructions

Cook the Pasta: Boil water in a saucepot and salt it generously until it tastes like sea water. Add the dried pasta and cook until al dente, following package instructions. Before draining, reserve 1 cup of the pasta cooking water.
Prepare the Sauce: In a skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the sliced garlic and sauté until fragrant and golden, about 1-2 minutes. Add the drained pasta along with some reserved pasta water to the skillet, tossing to coat the pasta and create a light sauce.
Add Remaining Butter and Cheese: Stir in the remaining 2 tablespoons of butter and the grated parmesan cheese. Toss well until the butter is melted and the cheese has melted into the sauce, adjusting the sauce consistency with more reserved pasta water if needed.
Finish the Dish: Remove the skillet from heat. Add the chopped fresh parsley and toss thoroughly. Season with 1 teaspoon of salt and 1/4 teaspoon ground black pepper, adjusting to taste. Serve hot with additional parmesan cheese if desired.

Notes

The recommended portion of pasta per person is 2-3 ounces (60-85 grams) dry.
Salting the pasta water well is key to seasoning the pasta properly.
Use reserved pasta water gradually to achieve the desired sauce consistency; you might not need all of it.
Freshly grated parmesan yields better melting and flavor than pre-grated cheese.
For a vegan option, substitute butter with plant-based spread and parmesan with nutritional yeast or vegan cheese.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 1 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 45 mg