Garlic Butter Noodles (Printable Version)

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

# What You 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 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain.
02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1–2 minutes until fragrant without browning.
03 - Add the drained pasta to the skillet and toss to coat with the garlic butter. Add reserved pasta water as needed to moisten.
04 - Stir in parsley, salt, and black pepper, tossing well to combine.
05 - Divide noodles into bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 15 minutes but tastes like you spent real time on it.
  • The pasta water does something almost magical—it transforms butter and garlic into a silky sauce that clings to every strand.
  • This is the kind of dish you can make with your eyes closed, which somehow makes it taste better.
02 -
  • Reserving pasta water isn't just a suggestion—it's the secret that turns this from dry noodles to something creamy and cohesive.
  • Brown garlic happens faster than you think, especially if your heat is too high; low and slow is the only way.
03 -
  • Keep the heat low when cooking garlic and you'll never have that bitter, burnt taste that ruins everything.
  • Don't drain your pasta completely dry—that starchy water is liquid gold for creating a sauce that clings and nourishes.
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