Garlic Butter Noodles (Printable)

Tender noodles tossed with rich garlic butter and a touch of parsley for a flavorful, easy meal.

# 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 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 pasta until al dente according to package instructions. Reserve 1/4 cup of pasta 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 drained pasta to the skillet and toss to coat with garlic butter. If dry, add a splash of reserved pasta water to moisten.
04 - Stir in parsley, sea salt, and black pepper. Toss well to combine evenly.
05 - Divide noodles between bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Helpful Hints:

01 -
  • Ready in 15 minutes with zero stress or complicated steps.
  • The pasta water becomes your secret weapon, turning plain butter into something silky and cling-worthy.
  • It's the kind of meal that feels indulgent without guilt, like you're taking care of yourself.
02 -
  • Don't brown the garlic—it'll turn bitter and ruin the whole thing, so keep the heat medium-low and stay present while it cooks.
  • That pasta water isn't just a backup; it's the ingredient that transforms this from dry noodles to something creamy and luxurious, so reserve it before you drain.
03 -
  • Have everything prepped and ready before the pasta hits the water—garlic minced, parsley chopped, pasta water ready to grab—because once things are cooking, it all moves fast.
  • Taste constantly and adjust salt and pepper to your preference; what tastes perfect to me might need tweaking for your palate, and that's the whole point of cooking for yourself.
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