5.0 from 6 votes
Garlic Butter Pasta Recipe
An easy and quick to make Garlic Butter Pasta recipe that can be served with any main dish. Spaghetti noodles tossed with buttery garlic sauce and then sprinkled with parmesan cheese and fresh parsley for a flavor packed meal that is both satisfying and comforting.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 369 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
For The Pasta:
- 8 ounces Spaghetti or any other dried pasta or Gluten free pasta
- water
- kosher salt
- ½ cup grated Parmesan cheese plus more for serving
For The Garlic Butter Pasta Sauce:
- 4 tablespoons unsalted butter preferably European-style butter with high fat content
- 4 cloves garlic minced
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper
- ¼ cup fresh parsley - roughly chopped, plus more for serving
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain the pasta. Return the now-drained pasta back to the pot.
- While the pasta is cooking, make the butter garlic pasta sauce. Melt the butter in a small skillet over medium heat until fully melted (but not browned.) Add the garlic and cook, stirring frequently, for 2-3 minutes. Remove from heat and stir in the salt, pepper, and fresh parsley.
- Drizzle the pasta with the butter garlic sauce and toss to combine. If the pasta is too sticky, use the reserved pasta water by adding and mixing it in 2-tablespoon increments.
- Sprinkle the buttery pasta with parmesan cheese and chopped fresh parsley. Toss to combine.
- When ready to serve, divide the pasta into serving bowls and garnish with more parmesan cheese and parsley.
Cup of Yum
Notes
- This recipe serve 2 ounces of (uncooked) pasta per serving. However, you can multiply it if you are serving a large crowd.
- Watch the garlic closely when sauteeing as it can burn quickly. It is best to monitor it closely as it cooks.
- Place the leftovers in an airtight container in the fridge for up to 3 days.
- Yields: This recipe serve 2 ounces of (uncooked) pasta per serving. However, you can multiply it if you are serving a large crowd.
- Keep a close eye on the butter: Watch the garlic closely when sauteeing as it can burn quickly. It is best to monitor it closely as it cooks.
- Store: Place the leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Calories
369kcal
(18%)
Carbohydrates
45g
(15%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
41mg
(14%)
Sodium
372mg
(16%)
Potassium
187mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
775IU
(16%)
Vitamin C
6mg
(7%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 369
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 372mg | 16% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.