Garlic Butter Pasta Parmesan (Printable Version)

Buttery garlic pasta blended with Parmesan and parsley for a comforting Italian meal.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or fettuccine

→ Garlic Butter Sauce

02 - 1/4 cup unsalted butter
03 - 4 large garlic cloves, finely minced
04 - 1/4 teaspoon red pepper flakes (optional)
05 - 1/2 teaspoon sea salt, plus additional for pasta water
06 - 1/4 teaspoon freshly ground black pepper

→ Finishings

07 - 2/3 cup freshly grated Parmesan cheese, plus extra for serving
08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon extra virgin olive oil
10 - Zest of 1/2 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as directed on the package. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Heat a large skillet over medium heat. Melt the butter, then add the minced garlic and sauté for 1 to 2 minutes until aromatic but not browned. Add red pepper flakes, salt, and black pepper.
03 - Transfer the drained pasta to the skillet with the garlic butter mixture. Toss thoroughly, incorporating reserved pasta water gradually until the sauce adheres to the noodles.
04 - Remove the skillet from the heat. Stir in Parmesan cheese, olive oil, and parsley. Add lemon zest if desired. Mix to combine and allow the cheese to melt into a creamy consistency.
05 - Plate immediately and garnish with extra Parmesan and parsley to taste.

# Additional Tips::

01 -
  • Uses everyday pantry staples you likely already have
  • Ready to eat in under thirty minutes with minimal prep
  • Perfect balance of creamy cheese and rich buttery garlic
  • Customizable with add-ins like mushrooms spinach or your favorite protein
02 -
  • High in protein and fiber when using whole wheat pasta
  • Vegetarian friendly and easy to make gluten free
  • Can be doubled for meal prep since leftovers taste even better
03 -
  • Cook the pasta just shy of al dente so it can finish cooking in the sauce for maximum absorption
  • Reserve that pasta water it is the key to a perfectly emulsified sauce that clings to every noodle
  • Always add the cheese off heat to avoid clumping and keep the sauce ultra smooth

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