Pasta With Garlic Butter Sauce Recipe on Food52
Rocky Luten captured this image. Amanda Widis is the prop stylist for this shoot. Anna Billingskog is the food stylist for this shoot.
Use far more garlic than you would expect to make the ultimate garlic butter sauce for pasta. This dish serves two people and asks for a whole head of cauliflower—and no, that is not an error. When browned in melted butter until golden and toasted, this item transforms from sharp and bracing to warm and inviting, the kind of savory taste that’s difficult to overdo with the right amount of heat. Make certain that the pasta is not drained into a colander after it has finished cooking. This is why we need that salty, starchy water on hand so we can adjust the spice and loosen up the sauce as necessary.
The optional extras are exactly what they sound like: they are completely optional.
- You might use parsley (or basil or thyme) that has been coarsely chopped, red pepper flakes or freshly ground black pepper, or grated Parmesan or Pecorino Romano.
- Here are some other pointers for making a successful garlic butter sauce: Any type of butter will suffice in this situation.
- After all, half of the sauce is made up of butter.
- For the sake of completeness, let me clarify that when I say to “generously” season the pasta water with salt, I mean about 1 tablespoon of Diamond Crystal kosher salt for 1 gallon of water.
- You may reduce the amount of salt to 2 teaspoons, 1 teaspoon, or even 1/2 teaspoon per quart of water if you choose.
- Furthermore, there is no need to measure the salt or the water; simply eyeball them both.
- In this situation, any pasta shape will flourish (thrive!
It’s best if the pasta is a chunky kind with plenty of nooks and crannies (for example, fusilli, rigatoni, or cavatappi), so that the garlic pieces have somewhere to hide.
And if you’re a fan of nutty whole-wheat pasta, you’re in luck.
Emma Laperruque is a writer and poet.
This recipe is enough for two people and asks for an entire head of cauliflower—and no, that is not an error.
You should avoid draining the pasta into a colander after it has finished cooking.
Adding more sauce will make the sauce thicken while it sits at the table, so it’s better to be safe than sorry.
As is the case with all Big Little Recipes, less is more in this case as well.
The butter and garlic should be the stars of the show; thus, choose no more than three ingredients.
However, if you’re like me and have a so-called “special butter” that you save for things like morning toast and baked potatoes (I like higher-fat, sunny-hued Kerrygold), now is a fantastic opportunity to put it to good use!
And don’t be concerned if you only have salted butter on hand: reduce the amount of salt used throughout the recipe and then adjust to taste at the end of cooking time.
Your particular preference will determine how you go about it.
In this way, you can be certain that the pasta will be properly prepared.
A pasta dish with plenty of length and twisting motions like spaghetti, linguine, or bucatini, for example, would be fantastic. In addition, what if you like nutty whole-wheat pasta? Take a chance and try it out! The following is an excerpt from Emma Laperruque’s essay
- 1/4 cup unsalted butter
- 1 head garlic
- Kosher salt
- 1/2 pound your preferred pasta
- 1 / 4 cup unseasoned butter
- Additional optional ingredients are finely chopped parsley, red pepper flakes or freshly ground black pepper, or grated Parmesan cheese
- Bring a saucepan of water to a boil over high heat in a separate pan. In the meantime, peel and chop the garlic cloves
- After the water is boiling, season generously with salt and add the pasta. Cook the pasta according to the package directions until it is al dente. Meanwhile, melt the butter in a small saucepan over medium to medium-low heat, then add the garlic and cook for another minute or two. Cook, stirring or swirling periodically, for 3 to 7 minutes, or until the garlic is golden brown, stirring occasionally. Instantaneously transfer to a serving bowl since the garlic will soon transform from golden and delicious to brown and bitter if left to sit. Transfer the pasta to the garlic butter with a spider or tongs (depending on the form of the spaghetti) and toss well. Toss with a little pasta water if necessary to get a smooth sauce. If you’re using bonuses, combine them with the dish or sprinkle them on top before serving.
Emma works as a food editor for the website Food52. Her previous employment experience consisted of a variety of odd jobs that she did at the same time. Consider the following scenarios: preparing noodles on the go, baking hundreds of pastries at 3 a.m., and researching the history of pie in North Carolina, among other things. She is now a resident of New Jersey, where she lives with her husband and cat, Butter. Keep an eye out for Emma’s award-winning column, Big Little Recipes, which will be published every Tuesday in November 2021 (as well as the cookbook).
Garlic Spaghetti Sauce Recipe – Food.com
I’d been meaning to attempt this dish from Zaar for quite some time, and I finally got around to doing it. It’s quick and easy to make, and it’s packed with fresh flavors. Although I prefer basil over parsley, the original recipe called for parsley, so I’ve left it up to you to decide which you prefer. Add some sliced black olives, fried or marinated mushrooms, or sun blush tomatoes to the dish at the end to make it more interesting.
Several months ago, I adapted this recipe from Zaar and have now had the opportunity to make it myself. There are no complicated steps, and the flavors are vibrant. Although basil is my preferred herb, the original recipe called for parsley, so I’ve included it here for you to use as you see fit. Add some sliced black olives, fried or marinated mushrooms, or sun blush tomatoes to the dish at the end to make it a little more interesting.
- Garlic should be cooked in butter and olive oil over medium low heat until tender but not browned before used to create spaghetti sauce. Cook for 2 minutes, stirring regularly, until the parsley or basil is limp but still green
- Remove from heat and set aside. Pour the spicy sauce over the cooked spaghetti, tossing lightly to coat, then sprinkle with parmesan cheese to serve. Serve with French bread and more Parmesan cheese on the side at the table. Approximately 3/4-1 pound of spaghetti or other pasta will be covered by this garlic sauce.
RECIPE MADE WITH LOVE BY
The recipe was adapted from Zaar some time ago, and I only recently got around to attempting it myself. It’s quick and easy to make, and it’s packed with fresh flavors. Although I prefer basil over parsley, the original recipe called for parsley, so I’ve left it up to you to decide which you prefer. Add some sliced black olives, fried or marinated mushrooms, or sun blush tomatoes towards the end to make it more interesting.”
This recipe has been somewhat tweaked by me. Small bits of mozarella cheese were mixed into the pasta along with less seasoning, a couple extra garlic cloves, a tiny bit of olive oil, and a pinch of salt and pepper. and it turned out to be an absolutely delicious dish. Oh, and a touch of salt and pepper, to finish it off. More information can be found at
Most helpful critical review
This recipe has been somewhat tweaked by me for your convenience! Small bits of mozarella cheese were mixed into the pasta along with less seasoning, a couple extra garlic cloves, a tiny drizzle of olive oil, and a pinch of salt and pepper. in which case it turned out to be an INCREDIBLE recipe Oh, and a touch of salt and pepper, to finish it all off! More information can be found at
- 5star values totaled 118
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- 1star values totaled 5.
This dish turned out to be rather tasty. After making some modifications, I found that it worked much better with a cream foundation. All I did was combine 1 1/2 cups milk with 1 tablespoon flour and season with salt and pepper. My spouse really adored it! It was just fantastic! This is a must-try! More information can be found at
- Small bits of mozarella cheese were mixed into the pasta along with less seasoning, a couple extra garlic cloves, a tiny bit of olive oil, and a pinch of salt and pepper.
- Oh, and a touch of salt and pepper, to finish it off.
- I reduced the amount of butter to 1/4 cup, reduced the amount of spices to 1 teaspoon, and used two large cloves of roasted garlic.
- The dish was served over egg noodles.
- In order to adequately cover two plates of pasta, unless you want your spaghetti dripping in butter, double the recipe.
- Continue readingAdvertisement The flavor and simplicity of preparation in this dish were both excellent.
- It was a fantastic restaurant experience.
Thank you so much for this wonderful recipe!
This is just what I was hoping for.
My only confusion is how you can make a tweak to a recipe and then give it a lower rating because you didn’t like it!
I fried the chicken breast in a frying pan, then covered it with the sauce and cooked it for a couple of minutes on medium-low heat to allow the flavors to meld and cook thoroughly.
I stayed with the 1/3 cup of butter for the time being.
It took a few minutes to get the flavor into the butter, and then I added about a tablespoon of flour to thicken things out a little bit more.
Something that would be a little thinner, but would still cling onto my gnocchi without causing them to squish about in the bottom of the bowl As soon as I had the desired consistency, I added a bit of sea salt for taste, as well as a shake or two of Italian spice, which really brought the sauce together.
Thank you for the fundamentals, which are a need in my household!
- It had a wonderful flavor.
- My husband said that it tasted similar to the dipping sauce we had just had at an Italian restaurant.
- I felt it had a great flavor, but I had to add quite a bit of salt to make it taste right.
- It was even better than the store-bought alfredo I had previously tried!
6-Ingredient Garlic Cream Sauce
With only six ingredients, you can make a creamy garlic sauce! This sauce will become your go-to for quick and easy dinners. Similarly to our popularVodka Saucerecipe, this garlic cream sauce will quickly become a household favorite in your home. It is possible that this content contains affiliate links. Please review our information-sharing policy.
Garlic Cream Sauce
Do you want to brighten someone’s day? Prepare this garlic cream sauce for them! Basic ingredients such as butter, garlic, and Parmesan cheese are used to create this dish. Not to mention that it will be ready in around 20 minutes. Creamy, garlicky, and rich, the flavor of this sauce is all you’d expect it to be. Served with cooked pasta, or as a basis for casseroles and baked goods, it is delectably flavorful. It will undoubtedly become your go-to dish for quick and easy dinners in the coming months.
What is Garlic Sauce Made Of?
That this garlic cream sauce is produced with only six ingredients is the most appealing aspect of this dish.
- Butter: Either salted or unsalted butter will work well. Fresh garlic is the best way to go when it comes to flavor. Garlic powder should be avoided. Even the pre-cut garlic is not always as fresh as it should be. Peeling and chopping garlic isn’t the most enjoyable thing in the world, but it will make a significant difference in the taste of your sauce if you spend a few additional minutes doing so. When it comes to thickening sauces, I like to use all-purpose flour. Half and Half:Half and half is just equal parts whole milk and light cream combined in the same container. It provides just the right amount of creaminess. Stay away from fat-free half and half. Parmesan Cheese: Make sure you get the best! You may save money by purchasing a large block of Parmigiano-Reggiano and grating it yourself. It has the greatest flavor. Do not use pre-shredded cheese in this recipe. It’s usually coated with a powdered anti-clumping coating to keep it from clumping. It will not dissolve nicely into the sauce. Parsley: Delicate fresh parsley infuses the sauce with the ideal amount of vivid freshness. You may substitute 2 teaspoons of dried parsley for the fresh parsley.
Half and Half Substitute
With milk, you can quickly and simply produce the sauce. It’s a little less creamy when made with milk, but it’s still quite tasty. Make careful to use full milk for this recipe. Lower-fat milk is not something I endorse. Allow the milk to thicken for a few more minutes after it has been added.
How to Make Garlic Cream Sauce
- Step 1: Make the roux– Melt the butter in a large nonstick skillet (or a sauté pan) over medium heat until it has melted. Cook for 30 seconds, or until the garlic is aromatic, then remove from heat. Cook for approximately 1 minute, or until the flour is gently browned in color.
- In a large nonstick skillet (or a sauté pan), melt the butter over medium heat until it forms a roux. Continue to heat for about 30 seconds, or until the garlic is aromatic. Cook for about 1 minute, or until the flour is gently browned in color
- Remove from heat.
- Step 3: Stir in the Parmesan cheese and parsley– Stir in the Parmesan cheese and parsley. The cheese should be melted into the sauce as soon as it is added. Take the pan off the heat and serve immediately
Cream Sauce Variations
It is completely OK to modify this recipe and make it your own! Do you enjoy basil? In a small bowl, combine the pesto ingredients and toss in 1-2 teaspoons of pesto to improve the taste of the sauce. To make the sauce more spicy, throw a few pinches of chili flakes on top of it. It is always a fantastic combination when creamy and spicy are combined! Do you want something a little more flavorful? Try experimenting with other herbs, such as basil or chives. Alternatively, various spices such as Italian seasoning, thyme, or rosemary can be used.
Ways to Serve It
It may be served with pasta or used as a foundation for a variety of different recipes. Garlic cream sauce is quite adaptable. In order to make a cream sauce, which pasta is the best choice? The pasta of choice is fettuccine. Because of its broad, thick design, it lets you to scoop up the most quantity of sauce with each bite. But, to be honest, almost any other type of pasta will do! Do you want to make your pasta a little more nutritious? In a large mixing bowl, combine your favorite prepared vegetables and protein, such as grilled chicken or shrimp.
More Pasta Favorites
- It may be served with pasta or used as a foundation for a variety of different recipes. Garlic cream sauce is quite adaptable. Is there a particular type of pasta that goes well with cream sauce? Fettuccine pasta is our selection. As a result of its wide and thick design, you may pick up the greatest quantity of sauce with every mouthful. However, any other type of pasta would do just as well. Do you want to make your pasta more nutritious? Include any cooked vegetables and protein of your choice, such as grilled chicken or shrimp. It may also be used as a basis for other foods, such as mac and cheese, baked goods, and lasagna (see recipes below).
Only six ingredients are needed to make this creamy garlicky sauce! When it comes to quick and easy dinners, this sauce will become your go-to.
- Only six ingredients are needed to make this creamy garlicky sauce. When it comes to quick and easy dinners, this sauce will become your new favorite.
- Melt the butter in a large nonstick pan over medium heat until it is melted. As soon as the oil is heated, add the garlic and fry, stirring frequently, for 30 seconds or until fragrant. Make sure not to burn the garlic
- Whisk in the flour and heat for 1 minute, or until the flour is lightly golden, stirring continually, until the garlic is gently golden. This should be cooked just long enough so that it does not taste like raw flour
- Gradually whisk in the half-and-half until well combined. Season with salt and freshly ground pepper. Cook, stirring periodically, until the sauce has thickened, about 1-2 minutes. If any lumps form, simply whisk them out with a whisk. The amount of time it takes to simmer will depend on a variety of factors, one of which is the size of your pan. Essentially, you want the sauce to be cooked until until it has thickened. The sauce should be thick enough to coat the back of a spoon when done properly
- Stir in the Parmesan cheese and parsley. Take the pan off the heat. The sauce is at its finest when served right away. After a while, it will become thicker. See the notes on serving tips for further information.
- Medium heat should be used to melt the butter in a large non-stick pan. Continue to whisk regularly for 30 seconds or until garlic is aromatic after the oil has been heated up to high temperature. Make cautious not to burn the garlic
- Add the flour and cook, stirring frequently, for 1 minute, or until the flour is gently browned. This should be cooked just long enough so that it doesn’t taste like raw flour
- Gradually whisk in the half-and-half until well combined. Sea salt and freshly ground pepper are used for seasoning. Simmer, stirring periodically, until the sauce has thickened, approximately 1-2 minutes. It is not necessary to strain if any lumps form. Multiple factors, including the size of your pan, will influence how long it takes to cook. Cooking the sauce only until it thickens is all that’s needed for now. The sauce should be thick enough to coat the back of a spoon when done properly
- Add the Parmesan cheese and parsley and stir well. Turn off the heat and set the skillet aside. Instantaneous service is recommended for the sauce. After a while, it will thicken. Check out our serving recommendations in our remarks section!
Thesaurus terms: garlic sauce, pasta sauce, simple white sauce
Creamy Garlic Butter Pasta Recipe
Thesaurus terms: garlic sauce, pasta sauce, simple white sauce, etc.
Recipe for creamy, garlicky pasta that can be prepared in less than 15 minutes and is really simple to put together. If you’re looking for quick and easy comfort food, look no further!
- 10 ounces dry pasta
- 3 tablespoons butter
- 4 big garlic cloves, chopped
- 2 tablespoons flour
- 2/3 cup whole milk
- Salt and pepper
- Preparing the pasta according to the package guidelines
- Make the sauce while the pasta is cooking
- This will save time. Melt the butter in a skillet over medium heat until it is completely melted. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant. It should be simmering at this point. After 1-2 minutes, put the butter/garlic mixture to a blender and process until completely smooth and creamy. Return the pot to a medium heat and whisk in the flour until smooth. For one minute, whisk continually, constantly combining the flour and butter together. Add the milk slowly while whisking constantly. Bring to a simmer and boil, stirring constantly, until the sauce has thickened. When the pasta is finished, combine it with the sauce. Season with salt and pepper to taste.
Because the butter over here has been tinted a bright yellow, my pasta appears to be particularly yellow in these photographs.
This is quite inconvenient. For the record, yours will most likely *not* be this yellow, just so you know! Do you need some more pasta inspiration? Here are some of my personal favorites! sup sup sup sup sup sup sup sup sup
Smokey Delicata Baked Macaroni and Cheese
It is possible that this content contains affiliate links. Lemon Garlic Pasta is a simple dish that offers bright, vibrant flavor with little effort. A pasta dish like this is perfect for hectic weeknights, when you want a filling meal ready in 20 minutes or less. Pasta al Limone is a popular Italian pasta dish that is made lighter and brighter with the addition of lemon juice. Rather than heavy cream, I’ve used an olive oil and butter combo instead, which provides a creamier texture while maintaining the bright lemon taste.
Go to the following page:
- The ingredients you’ll need for lemon Garlic pasta
- Other pasta meals you should attempt
- The Best Way to Make Lemon Garlic Pasta
- Lemon Garlic Pasta Recipe Video
- Lemon Garlic Pasta
In a simple lemon garlic butter sauce, you’ll stir heated pasta with a fork. A luscious combination of olive oil and butter that’s been boosted with plenty of garlic and a sprinkle of crushed red pepper is served. Next, include fresh parsley, lemon juice, and lemon zest for a burst of vivacious freshness and zing. A last sprinkling of nutty parmesan cheese completes the presentation of the dish.
Ingredients you need for lemon Garlic pasta
- Pasta such as dry spaghetti noodles or other long, thin dry pasta is OK. Because olive oil is a crucial component of the sauce, choose a high-quality, delicious kind. Butter: If you’re using unsalted butter, you’ll want to season the dish with a pinch of salt towards the end. For this recipe, you’ll need a whole lemon, preferably organic because you’ll be utilizing the zest
- And For fresh parsley, look for a bunch of flat leaf (Italian) parsley that is perky and brilliant green
- Garlic: Look for the most vibrantly colored, plump head you can locate. You’ll be using five cloves of it in total. Ideally, parmesan cheese should be used. Parmigiano-Reggiano or Grana Padano are two types of cheese.
A simple noodle structure that is easy to slick with sauce is ideal for our Lemon Garlic Pasta recipe. I’ve specified spaghetti, but any long, narrow noodle will perform wonderfully in this situation. A wonderful choice for pasta is linguine or angel hair pasta (Capellini). Adding a splash of the starchy cooking water at the end of the cooking process helps the sauce to stick to the pasta. This meal serves 4 as a substantial main course or 6 as a side dish to meaty main dishes such as Chicken Kabobs in the Oven, Bacon Wrapped Pork Chops, or Baked Lamb Chops, among other options.
Is it possible to combine lemon with garlic?
They are delicious in salad dressings when used in their raw state, especially when combined with fruity olive oil.
Once again, the fresh acidity of the lemon is perfectly complemented.
More must try pasta dishes
- Pasta Aglio e Olio (Perfect for a romantic dinner for two!)
- Lemon Garlic Shrimp Pasta (similar to this dish, but with luscious shrimp instead of chicken!)
- Amatriciana Bucatini (Another wonderful staple that can be made in a short amount of time on a weeknight).
- Pasta with Broccoli Rabe and Sausage (This is a go-to for us and can be served as a complete dinner without the need for a side dish! )
- Broccoli Rabe and Sausage Salad (This is a go-to for us and can be served as a meal without the need for a side dish!
How to Make Lemon Garlic Pasta
First, cook the macaroni until it is al dente according to the package guidelines. 1 cup of the cooking liquid should be set aside. For the lemon garlic butter sauce, heat the olive oil and butter in a large pan over medium heat until the butter is melted and the olive oil is sizzling. Cook and stir for 30 seconds after adding the garlic and red pepper flakes. Remove the pan from the heat. Step 3: Once the pasta has been cooked and drained, return the skillet to a medium-high heat to finish cooking.
Step 4: Remove the pan from the heat and whisk in the parsley, lemon juice, and lemon zest until well combined. Season with salt and pepper to your liking. Sprinkle parmesan cheese on a serving tray or a bowl after transferring the dish. Serve.
Lemon Garlic Pasta Recipe Video
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Lemon Garlic Pasta
- With a simple lemon garlic butter sauce, this pasta dish is ready in just 20 minutes and is sure to please everyone. Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes Course Course I: The Main Course CuisineItalianServings4peopleCalories530kcal
- 12 ounces dry spaghetti
- 3 tablespoons olive oil
- 2 tablespoons butter
- 5 big garlic cloves chopped
- 1 tablespoon crushed red pepper flakes or more
- 2 tablespoons butter 13 cup chopped fresh parsley
- Kosher salt and freshly cracked black pepper to taste
- 2 ounces freshly grated parmesan cheese
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the spaghetti until it is firm to the bite (al dente), which should take around 8 minutes. Drain the pasta, keeping 1 cup of the cooking water. In the meantime, heat the olive oil and butter in a large pan over medium heat until they are hot and bubbling. Cook, stirring constantly, for approximately 30 seconds, until the garlic and red pepper flakes become aromatic. Remove the pan from the heat
- Once the pasta has been drained, heat the pan with the garlic mixture over medium heat until the garlic is fragrant. Toss in the drained, cooked pasta and 14 cup of the leftover pasta water until well combined. Cook and stir until the pasta is heated through, adding additional pasta water if the pasta appears to be too dry. Remove the pasta from the fire and toss with the lemon zest and juice, as well as the parsley. Season with salt and pepper to your liking. Transfer to a serving dish or tray and sprinkle with grated parmesan cheese before serving.
- For this dish, you can use any long, narrow pasta that you choose
Calories:530kcal Carbohydrates:68g Protein:17g Fat:21g 8 g of saturated fat Cholesterol:25mg Sodium:288mg Potassium:283mg Fiber:4g Sugar:3g 744 International Units of Vitamin A Vitamin C (22 milligrams) Calcium:206mg Iron:2mg I’d really like to see it! Please tag me on Instagram at @pinchandswirlor and leave a comment and rating in the section below.
This garlic butter sauce for pasta is straightforward, but it delivers on taste! Garlic, Parmesan, and pasta water are combined to create a delicious sauce. Looking for a simple sauce that delivers a powerful flavor punch? Look no further. Make this Garlic Butter Sauce for Pasta and see what you think! It’s simple to make with only a few simple ingredients, but wow, it’s enticing. It’s created using pantry staples and is a terrific side dish or quick meal option for the week. You may also incorporate more ingredients based on what you have on hand, such as sautéed mushrooms, greens, sausage crumbles, additional cheese, and so on.
Ingredients in this garlic butter sauce pasta
Many you need are a handful of ingredients, all of which are pantry staples or can be kept for several weeks in the refrigerator. Listed below are the ingredients you’ll need for this simple garlic butter sauce:
- Cloves of garlic, olive oil, salted butter, Kosher salt, red pepper flakes, Parmesan cheese
Tips for making the garlic butter sauce!
This garlic butter sauce pasta is so simple to prepare that you won’t even notice you’re doing it. When preparing this homemade sauce, there are only a few things to keep in mind:
- Make use of extra virgin olive oil and butter. This sauce is made using a mix of butter and olive oil, which results in a taste that is varied and unique. Olive oil is also the most nutritious cooking fat available. Using this simple method, you can mince the garlic! The simplest method is to use a chef’s knife to cut the meat: Observe the video to learn the quickest method of avoiding this knife skill
- Remove the garlic from the flame as soon as it begins to brown! Garlic can go from golden to burnt in a matter of minutes. It should only take 2 to 3 minutes to safely remove the pan from the heat, so keep a close watch on it and don’t leave the burner until you have done so.
Cook the pasta to al dente…and don’t forget to save the water!
In this dish, there are two important components to the pasta. First and foremost, ensure that the pasta is al dente. In Italian, al dente means “to the bite,” and refers to pasta that has been cooked until it is wonderfully soft but still has a hard center. Cooked spaghetti is not only rubbery and unappealing, but it also contains less nutrients and makes you feel less satisfied! After that, you’ll want to be sure to strain away part of the pasta water before draining the saucepan.
- Before following the directions on the packaging, double-check. The time on most pasta packets is incorrect, resulting in overdone pasta. Start tasting the pasta a few minutes before the packet specifies
- Taste often throughout the process. You want to catch it at the exact moment when there is a little white fleck at the center, or just before it fades completely from sight. A few seconds may make a difference between al dente and overdone pasta. Save the pasta water for creating the sauce later in the recipe. It might be difficult to remember, but be sure to save aside around 12 cup of the starchy pasta water for use in the garlic butter sauce recipe. It contributes to the thickening and glossing of the sauce.
Makes 3 to 4 small portions
This garlic butter sauce pasta dish is for a half-pound of pasta, and it serves four people. Depending on the size of your family and your appetite, this will yield 3 to 4 modest-sized main dish portions. For larger groups of people, you’ll want to increase the amount of spaghetti, add additional mix-ins, or make sure you serve it with a few hearty side dishes to go along with the main meal. You’ll want to include foods that are high in protein and fiber to make it a satisfying component of a meal.
It’s adaptable and may be served with a variety of main courses and side dishes.
Mix-ins for garlic butter sauce pasta
This garlic butter sauce pasta is ripe for personalization based on your preferences and the ingredients you have on hand! There are a variety of veggies and protein options to choose from. Here are a few suggestions:
- Mushrooms: Toss in some sautéed mushrooms or make some mushroom pasta. Broccoli: AddPan Fried Broccoli to the recipe. Toss in sautéed Zucchini and mix well. Roasted Eggplant should be used in this recipe. In a large mixing bowl, combine our Ultimate Sauteed Vegetables
- Mix well. Sautéed sausage, vegan ground beef, or store-bought plant-based crumbles can be substituted with the ground beef and sausage. Adding 2 to 4 ounces of soft goat cheese to the sauce will create a creamy twist on the original.
Make it a meal: add a few side dishes!
What should I serve with this garlic butter sauce pasta to turn it into a complete meal?
Pasta is not a very good source of protein or fiber on its own, so you’ll want to pair it with other foods that provide the necessary nutrients. Here are a few suggestions:
- Salads such as Arugula Salad, Goat Cheese Salad with Arugula, Celery Salad with Apples, Simple Carrot Salad, or Spinach Apple Salad are all good options. Beans such as Borlotti Beans,Easy White Beans, orEasy Cannellini Beans
- Vegetables such as Lemon Broiled Asparagus, Sauteed Green Beans, Brussels Sprouts with Maple Glaze, or Ultimate Sauteed Vegetables
- And grains such as quinoa, brown rice, or whole wheat.
This garlic butter sauce pasta recipe is…
Vegetarian. Use gluten-free or legume pasta if you’re trying to avoid gluten. Print
This garlic butter sauce for pasta is straightforward, but it delivers on taste! Garlic, Parmesan, and pasta water are combined to create a delicious sauce.
- 1 cup * short pasta, such as penne, rigatoni, or casarecce, plus pasta water (gluten-free if required)
- 8 ounces 4 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/4 to 1/2 teaspoon kosher salt, or more to taste
- 14 teaspoon red pepper flakes
- 14 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 7 to 8 ounces Of small pasta, such as penne, rigatoni, or casarecce, plus any pasta water preserved (gluten-free, if preferred)
- 4 cloves of garlic 1/4 to 1/2 teaspoon kosher salt, or more to taste
- 14 teaspoon red pepper flakes
- 1 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons salted butter
- 1/4 to 1/2 teaspoon kosher salt, or more to taste
8 ounces * short pasta, such as penne, rigatoni, or casarecce, plus saved pasta water (gluten-free if requested); 4 garlic cloves (optional); 1/4 to 1/2 teaspoon kosher salt, or more to taste; 14 teaspoon red pepper flakes; 1 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 2 tablespoons salted butter; 1 1/4 teaspoon red pepper flakes; 1 1/4 cup grated Parmesan cheese;
- The meal falls under the category of side dish
- The preparation method is stovetop
- And the cuisine is Italian influenced.
For the sauce, use the terms garlic butter sauce and pasta.
Garlic Butter Sauce for Pasta
My recipe for the Garlic Butter Sauce for Pastawas initially published on Life Tastes Good, to which I contribute as a recipe contributor. When it comes to this quick and easy Garlic Butter Sauce for Pasta, the star is the garlic! Toss this sauce with your favorite pasta and serve it simply with grated Parmesan and fresh parsley, or serve it alongside grilled chicken or shellfish for a savory side dish that’s excellent for weeknights on the barbecue. With EIGHT cloves of minced garlic in our Garlic Butter Sauce, it is a garlic lover’s dream come true.
Play around with the amounts until you find one that suits your taste.
How to make Garlic Butter Sauce for Pasta
It doesn’t get any easier than this when it comes to making a spaghetti sauce! The Garlic Butter Sauce comes together in less than 15 minutes, including the time it takes to prepare the pasta, thanks to the use of only two simple ingredients.
- It doesn’t get much easier than this when it comes to making a spaghetti sauce! The Garlic Butter Sauce comes together in less than 15 minutes, including the time it takes to prepare the pasta, thanks to the use of only two staple ingredients.
WHAT TYPE OF PASTA PAIRS WITH GARLIC BUTTER SAUCE?
Bucatini, one of my favorite pasta forms, was coupled with the garlic butter sauce for a delicious meal. Bucatini is a tubed pasta that is similar in form to spaghetti, but it has a hole running through the middle that is great for soaking up the garlic butter sauce. It is becoming more and more readily accessible in larger stores. You can of course also use spaghetti, penne, rotini, or a particular preference.
DO I HAVE TO SALT THE PASTA WATER?
YES! That is all there is to it. Always use kosher salt to season the pasta water before cooking. WHY? Because, after all, pasta absorbs water while it cooks, correct? Using salted water to cook pasta infuses the pasta with seasoning, enhancing the flavor of the finished product. Adding salt to the pasta water enhances the flavor of your food, so be sure to salt the pasta water before cooking.
WHY USE UNSALTED BUTTER?
YES! That is all there is to it! Always use kosher salt to season the pasta water. WHY? It’s because the water is absorbed by the pasta throughout the cooking process. Making pasta with salted water infuses the pasta with taste, allowing the pasta to have an even more flavorful finish. Adding salt to the pasta water enhances the flavor of your food and should be done on a regular basis.
I frequently serve pasta with simply this garlic butter sauce, which is a personal favorite of mine. It’s delicious on its own, but it also goes nicely with grilled chicken and shellfish, among other things. Mushrooms, asparagus, spinach, other greens such as basil or arugula, and caramelized onions would all be excellent additions to make it easier to integrate veggies into your meal.
Alternatively, you may brown the butter slightly before adding the garlic. Because of the way the butter darkens, it takes on a nutty taste, which adds an added layer of flavor to this recipe. Keep an eye on it, too, because butter may easily move from browned to scorched if not watched carefully.
Looking for more pasta sauce recipes?
Take a look at these.
- Alfredo sauce prepared from scratch with garlic
- Pesto made from scratch with basil
- Ala (Croatian tomato sauce)
- Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce)
Garlic Butter Sauce for Pasta Recipe
This recipe is adapted fromPinch of Yum.
Garlic Butter Sauce for Pasta
This EASY PASTA RECIPE WITH GARLIC BUTTER SAUCE is a QUICK and EASY meal recipe that the whole family will enjoy. Additionally, the garlic butter sauce is excellent for VEGETABLES and DIPPING! Course Side DishCuisineN/AKeywordsbutter, garlic, pasta, sauce, tomato sauce Preparation time: 5 minutes Approximately 10 minutes of cooking time 15 minutes is the total time allowed. Servings4Servings
- 1 pound dry pasta
- 6 tablespoons unsalted butter
- 8 garlic cloves peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 1 teaspoon freshly ground black pepper
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta, tossing often, until it is al dente, or just just tender. 1/4 cup of the pasta water should be set aside. Drain the remaining pasta and put it aside
- While the pasta is cooking, heat a large skillet over medium heat until it is hot. Add the butter and let it to melt
- Once the butter has melted, add the garlic cloves and cook for 30 seconds to one minute, or until the garlic is aromatic. Please do not brown. Remove from the heat and season with salt and pepper
- Toss the al dente pasta with the garlic butter sauce and up to 1/4 cup of the leftover pasta water to combine and form a smooth sauce
- Serve immediately. Season with extra salt and pepper to taste and garnish with Parmesan and parsley, if preferred. Serve as soon as possible
There are five components. 20 minutes are allotted. With melted butter, minced garlic, and freshly grated Parmesan, this dish is delicious. An really successful mix for the WHOLE family! I’m aware of the situation. It’s the beginning of a whole new year, and I should definitely be uploading some variant of a quinoa-kale-type salad to kick things off. However, gentlemen. It’s a fresh start in a new year. Let’s eat more Parmesan, garlic, and pasta, in my opinion. Of course, they’re dripping with browned butter.
After that, it just takes around 20 minutes to put together.
Parmesan Garlic Spaghetti
4 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes There are five components. 20 minutes are allotted. With melted butter, minced garlic, and freshly grated Parmesan, this dish is delicious. An really successful mix for the WHOLE family!
- 8 ounces spaghetti
- s10 tablespoons unsalted butter
- s3 cloves garlic, minced
- s1 teaspoon crushed red pepper flakes, optional
- To make the sauce: 1/2 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
- Cook the pasta according to package directions in a large pot of boiling salted water until al dente
- Drain thoroughly. In a medium saucepan, cook the butter, garlic, and red pepper flakes over medium heat, stirring constantly, until the butter has melted. Whisk continually until the froth subsides and the butter begins to become a golden brown, about 4-5 minutes. Skim off any foam that appears as you go. Remove the pan from the heat. Stir in the pasta and Parmesan until everything is thoroughly mixed, about 2 minutes
- Season with salt and pepper to your liking. Prepare and serve immediately, garnished with parsley if preferred.
Did you Make This Recipe?
On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 4Amount Per Serving (In Grams) Calories consumed: 523.6 Nutritional Values for Calories from Fat 299.7 percent Daily Value *Total fat content: 33.3 g 56.9 percent saturated fat, 20.7 grams, and 1.6 grams of trans fat. Sodium232.7mg Cholesterol85.8mg29 percent Cholesterol Carbohydrates (total carbohydrate): 43.7g 15 percent of the population 1.9 g of dietary fiber 8% of the population 1.7 g of sugar Protein content is 12.9g26 percent.
Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.
Easy Garlic Butter Sauce for Pasta in just 15 Minutes
When it comes to this quick and easy Garlic Butter Sauce for Pasta, the star is the garlic! Make a simple pasta meal by tossing in the sauce and topping with grated Parmesan cheese and fresh parsley, or serve with grilled chicken or fish for a delicious side dish. This dish is ideal for hectic weeknights since it is quick and easy to prepare. With EIGHT cloves of minced garlic, our Garlic Butter Sauce is a garlic lover’s dream come true. You don’t enjoy garlic as much as I do, do you? Play around with the amount of garlic you use to get the right balance for your taste.
It goes without saying that I am a HUGE fan of garlic and usually advocate using fresh garlic in sauces whenever possible. It’s quite standard for me to use at least 1 tablespoon of fresh garlic in sauces, such as the one I use in my simple slow cooker Red Sauce recipe.
Garlic Butter Sauce Ingredients
- Unsalted butter
- Fresh garlic – the greatest ingredients are always those that are freshly harvested. a pound of macaroni noodles
- Salt and pepper
How To Make Garlic Butter Sauce for Pasta
Salted butter; fresh garlic – the greatest ingredients are usually those that are freshly harvested. a pound of spaghetti noodles; salt and pepper to taste
- Unsalted butter
- Fresh garlic – the greatest ingredients are always those that are fresh. a pound of macaroni noodles
- Salt and pepper
Mix-ins you can add to this buttery sauce
- Unsalted butter
- Fresh garlic – the freshest ingredients are usually the finest
- A pound of spaghetti noodles
- Salt and pepper
What type of pasta noodles pair with Garlic Butter Sauce?
Bucatini pasta noodles, which are one of my favorite pasta noodles, were served with the garlic butter sauce. Bucatini is a tubed pasta noodle that is similar in form to spaghetti, but it has a hole running through the middle that is great for soaking up the garlic butter sauce. Bucatini is becoming increasingly common in larger stores. You may, of course, substitute other pasta shapes such as spaghetti, penne, rotini, or your personal preference.
Do I have to salt the pasta water?
Bucatini, one of my favorite pasta noodles, was served with the garlic butter sauce. Bucatine, a tubed pasta noodle that is similar in shape to spaghetti but with a hole running through the middle that is ideal for soaking up the garlic butter sauce, is becoming more and more readily accessible in larger grocery stores. There are a variety of pasta options available, including linguini, penne, and rotini.
Why reserve pasta water after cooking pasta?
Incorporating the pasta water into the garlic butter sauce helps to thicken the sauce while keeping it smooth and creamy. A deeper and richer taste will be achieved by adding starch to the pasta water prior to making the garlic butter sauce.
Why use unsalted butter?
When it comes to cooking and baking, I almost exclusively use unsalted butter, mostly because it allows me to manage the amount of salt I add to the meal. Because various butters have varying degrees of salt, utilizing unsalted butter allows me to manage the amount of salt that is added to my recipe. Seasoning the dish while tasting as I go allows me to add exactly the correct quantity of salt to suit our individual preferences. Second, because salt acts as a preservative, salted butter will keep for a longer period of time than unsalted butter.
I frequently serve pasta with simply this garlic butter sauce, which is a personal favorite of mine. It’s delicious on its own, but it also goes nicely with grilled chicken and shellfish, among other things. Some veggies that might work well in this dish are mushrooms, asparagus, spinach, other greens like basil or arugula, and caramelized onions, to name a few possibilities. You may even brown the melted butter a little before adding the garlic to make an even more delicious garlic butter sauce.
Keep an eye on it, too, because butter may easily move from browned to scorched if not watched carefully.
Sauce with Garlic and Butter Recipes for a Main Course, a Side Dish, and an Easy Dinner American Preparation time: 5 minutes Preparation time: 10 minutes Time allotted: 15 minutes This EASY PASTA RECIPE WITH GARLIC BUTTER SAUCE is a QUICK and EASY meal recipe that the whole family will enjoy.
Additionally, the garlic butter sauce is excellent for VEGETABLES and DIPPING!
- 8 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon freshly crushed black pepper
- 1/4 cup Parmesan cheese
- 2 tablespoons parsley, finely chopped
- Prepare a big saucepan of water by bringing it to a boil. Once the water is boiling, add 1 tablespoon of kosher salt
- Add the pasta and cook, tossing often, until the pasta is al dente, or barely tender. 1/4 cup of the pasta water should be set aside. The remaining spaghetti should be drained and left aside
- While the pasta is cooking, heat a large pan over medium heat. Add the butter and let it to melt
- Once the butter has melted, add the garlic cloves and cook for 30 seconds to one minute, or until the garlic is aromatic. Please do not brown. After removing the pan from the heat, season with salt and pepper. Toss the al dente pasta with the garlic butter sauce and 1/4 cup of the pasta water that has been saved. Season with extra salt and pepper to taste and garnish with Parmesan and parsley, if preferred. Serve as soon as possible
When making pasta, always season the water with salt to ensure the best flavor. 2. Set aside 1/4 cup pasta water to use in the pasta with garlic butter sauce to create a creamy sauce with more taste. 3. Refrigerate leftovers in an airtight container for up to 3 days after removing them from the oven. In addition to being a delicious dipping sauce to serve with pizza or garlic bread, Garlic Butter Sauce is also a delicious topping to serve with veggies.
(milligrams) Sodium (milligrams) 2391.19 Disclaimer on the nutrition label: The nutrient numbers on the label are simply approximations. Depending on product availability and meal preparation, there may be slight variations in the recipe. When calculating the nutritional information for a dish, you should use your favorite nutrition calculator to calculate the nutritional information with the exact components that were used in the recipe to ensure the most accurate portrayal of the nutritional information.
2018 Life Tastes Good (Creative Commons License).
Garlic Butter Pasta
Pasta made in 20 minutes with garlic and butter that works perfectly with any meal! Although it appears to be basic, it contains a surprising amount of flavor for such a quick and simple dish! Freshly grated parmesan and parsley are sprinkled on top of plain spaghetti after it has been drenched in a delicious butter garlic sauce. Simple, and just wonderful! Meet the spaghetti that will become a new family favorite! Pasta with garlic and butter, topped with freshly grated parmesan cheese! To me, this buttered spaghetti is the definition of “comfort food.” Really, it’s so amazing on its own that I don’t even mind eating it by itself!
You may serve it as a side dish with any protein of your choosing, and it is a dish that is suitable for the whole family.
To see more creamy pasta dishes, have a look at my garlic butter shrimp pasta and my homemade alfredo sauce recipes.
How to Make Garlic Butter Pasta
This pasta is all about technique; in order to make the sauce, you will not need any heavy ingredients in order to get a wonderful creamy and silky texture. At reality, we shall be using pasta water in this establishment! Yes, you read that correctly: you will need to save aside part of the pasta water and utilize it to make the smoothest spaghetti sauce you’ve ever tasted!
Ingredients You’ll Need
It’s very simple, and you literally only need six ingredients that you probably already have in your pantry! Pasta of your choosing, butter, garlic, parmesan, parsley, and salt are combined in this dish.
- Boiling water with salt in a medium-sized saucepot is a good start. Cook the pasta according to the package directions after you’ve added it. When the pasta has finished cooking, save aside 1 cup of the pasta water and drain the noodles well. To prepare the garlic butter sauce for pasta, follow these steps: In an askillet, melt the butter over medium heat and softly sauté the thinly sliced garlic until fragrant. Toss the heated pasta with a portion of the pasta water, using kitchen tongs, until the pasta is coated in a type of thick sauce, about 2 minutes. Continue to mix, adding additional pasta water as necessary. Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until well combined. Shake constantly and season with salt if necessary. Make sure to serve it hot and top it with more grated parmesan cheese.
Boiling water with salt in a medium-sized saucepot is a must. Cook the pasta according to the package directions once you’ve added the water and the pasta. To drain the pasta once it has been cooked, reserve 1 cup of the cooking water; For the garlic butter sauce on pasta, follow these steps: On medium heat, melt the butter and softly fry the garlic slices in an askillet. Then, using kitchen tongs, mix in the heated pasta and some of the pasta water until the pasta is coated in a thick sauce similar to pesto.
Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until the sauce is well combined.
Stir constantly and season with salt if necessary. Season with more grated parmesan cheese while still heated, and serve immediately.
What to Serve With Parmesan Pasta
- Protein. With chicken, beef, or fish, this parmesan pasta dish is delicious. Alternatively, to make a dinner out of it, top the spaghetti with grilled or shredded chicken, or add shrimps
- Or soups. Salads that are fresh and uncomplicated are the finest! In addition, spaghetti and salad are a marriage made in heaven for me. Toss with a homemade Caesar salad, or keep it even simpler and more nutritious with this red cabbage slaw
- Vegetables. For example, try this garlic butter spaghetti with roasted cauliflower or even grilled portobello mushrooms for a delicious vegetarian option.
Storage and Reheating Instructions
- Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
- Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Because it breaks when reheated after being frozen, I do not recommend storing this garlic butter pasta in the freezer.
Recommended Portion Size
In general, 2-3oz of pasta per person is the suggested serving size for pasta dishes (60-85 grams). Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Freshly grated parmesan and parsley are sprinkled on top of plain spaghetti after it has been drenched in a delicious butter garlic sauce. Pasta with garlic and butter that is simple and delicious. 4servings Freshly grated parmesan and parsley are sprinkled on top of plain spaghetti after it has been drenched in a delicious butter garlic sauce.
- 8 ounces (225 grams) of pasta
- 14 tsp freshly ground black pepper 1teaspoonsalt
- Boiling water with salt in a medium-sized saucepot is a good start. Cook the pasta according to the package directions after you’ve added it. As soon as the pasta is finished cooking, save 1 cup of the pasta water before draining the noodles. Melt the butter in a pan over medium heat and gently sauté the sliced garlic until fragrant
- Stir in the heated pasta and a portion of the pasta water using kitchen tongs until the pasta is coated in a type of rich, thick sauce, about 3 minutes. Continue to mix, adding additional pasta water as necessary. Remove the pan from the heat and stir in freshly grated parmesan cheese and chopped parsley leaves until well combined. Shake constantly and season with salt if necessary. Make sure to serve it hot and top it with more grated parmesan cheese.
- For a single serving of pasta, a quantity of 2-3oz (60-85 grams) is advised. To cook the pasta, season the water with salt in the same way that you would salt sea water. It’s possible that you won’t need to use all of the pasta water you’ve saved
- Just keep track of how much you’ve used so far as you’re making the sauce.
Tips for Keeping Things Safe
- Refrigerator: Store in a tightly sealed jar in the refrigerator for up to 3 days
- Reheat the pasta in a pan over low-medium heat, adding a dash of water if necessary to thin up the sauce. If you are using a microwave, follow the same procedure. Frozen pasta: I do not advocate freezing this spaghetti since I have discovered that it breaks when frozen and reheated.
365 calories, 44 grams of carbohydrates, 12 grams of protein, 15 grams of fat, 9 grams of saturated fat 39 mg cholesterol, Sodium 887 mg, Potassium 168 mg, Fibre 2 grams, Sugar 2 gram, Vitamin A 763 IU, Vitamin C 6 grams, Calcium 173 grams, Iron 1 gram As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.