Garlic Butter Noodles (Printable Version)

Tender noodles coated in rich garlic butter with hints of parsley and lemon zest.

# List of Ingredients:

→ 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. Cook the pasta according to package directions until al dente. Reserve 1/4 cup pasta cooking water, then drain.
02 - Melt the 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 and not browned.
03 - Add the drained pasta to the skillet, tossing to coat in garlic butter. If the mixture appears dry, add a splash of reserved pasta water.
04 - Stir in parsley, sea salt, and black pepper. Toss thoroughly to combine evenly.
05 - Divide noodles between bowls. Top with Parmesan and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in the time it takes to boil water
  • The ingredients are probably already sitting in your kitchen right now
02 -
  • Garlic turns bitter and acrid the second it browns, so keep the heat low and watch closely
  • The pasta water liquid gold is what transforms separated butter into a silky emulated sauce
03 -
  • Reserve more pasta water than you think you need, because you can always add less
  • Let the skillet cool slightly off the heat if the butter starts threatening to brown too fast
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