Garlic Butter Noodles (Printable Version)

Tender noodles in garlic butter, parsley, and Parmesan for a quick flavorful dish.

# Ingredient List:

→ Pasta

01 - 7 ounces spaghetti or fettuccine

→ Garlic Butter

02 - 3 tablespoons unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1/4 teaspoon crushed red pepper flakes (optional)
05 - 2 tablespoons finely chopped fresh parsley
06 - 1/2 teaspoon sea salt, plus more for pasta water
07 - 1/4 teaspoon freshly ground black pepper

→ Finishing

08 - 2 tablespoons grated Parmesan cheese (optional)
09 - Zest of 1/2 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant but not browned.
03 - Add the drained pasta to the skillet, tossing to coat evenly in the garlic butter. If the noodles appear dry, add a splash of the reserved pasta cooking water to loosen.
04 - Stir in the chopped parsley, sea salt, and black pepper. Toss well to incorporate seasonings.
05 - Divide the noodles between serving bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than ordering takeout, yet tastes like you spent all afternoon cooking.
  • The whole kitchen fills with this incredible garlic aroma that makes everything feel special and intentional.
02 -
  • Reserve your pasta water before draining—that starchy liquid is what transforms a dry dish into something creamy and cohesive, and I learned this the hard way.
  • Never brown your garlic; low heat and patience are everything, because burnt garlic tastes bitter and ruins the whole delicate balance.
03 -
  • Use a skillet large enough that your pasta can breathe and coat evenly; a cramped pan leads to clumping.
  • Buy a microplane zester for lemon—it creates the finest, most delicate zest that actually brightens the dish instead of adding harsh pieces.
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