Garlic Butter Pasta (Printable)
Tender pasta coated in fragrant garlic butter with hints of lemon and Parmesan. Ready in 25 minutes.
# What You’ll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Garlic Butter Sauce
02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 2 tbsp extra-virgin olive oil
05 - 1/4 tsp crushed red pepper flakes
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned. Stir in the red pepper flakes and lemon zest.
03 - Add the drained pasta to the skillet. Toss to coat in the garlic butter sauce, adding reserved pasta water as needed to loosen.
04 - Stir in the lemon juice and half of the Parmesan cheese. Season with salt and pepper to taste.
05 - Divide the pasta among serving plates. Top with remaining Parmesan and chopped parsley.
# Expert Advice:
01 -
- This comes together in the time it takes to boil water and transforms pantry staples into something crave worthy
- The sauce clings to every strand perfectly and tastes far more impressive than its modest ingredient list suggests
02 -
- Garlic can turn bitter and acrid in seconds so watch it closely and lower the heat if it starts browning too fast
- The pasta water is not optional its the secret ingredient that emulsifies the butter into a proper sauce rather than separated grease
03 -
- Room temperature butter melts more evenly and gives you a smoother sauce
- Use a microplane for the lemon zest to avoid the bitter white pith