What To Put On Plain Pasta

15-Minute Pasta with Olive Oil and Garlic

When I don’t have time to prepare, I turn to this quick and easy pasta recipe for dinner. Italians refer to this dish as “pasta with olive oil and garlic,” which literally translates as “pasta with olive oil and garlic.” A few simple ingredients such as spaghetti, olive oil, garlic and Parmesan are all that’s required for this dish. Truth be told, when I’m alone at the table for supper, I tend to make poor decisions. Sometimes it’s pizza, and other times it’s fast food purchased through a drive-through window, and so on.

The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this poor behavior.

It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey news.

Ingredients

• When I don’t have time to prepare, I turn to this quick and easy pasta dish. When you’re in Italy, you’ll want to order pasta with olive oil and garlic (aglio e olio). All you need are a few simple ingredients, such as spaghetti, olive oil, garlic, and Parmesan. I’ll admit that when I’m alone for supper, I’m prone to making poor decisions. At times, it’s pizza, and at others, it’s fast food obtained through a drive-through. It is also possible that ice cream is included. The idea of quick dinners that can stand up to the junk food cravings that appear to strike when I am left to my own devices for supper has occurred to me as a means of restraining this undesirable habit. On evenings when the bright lights of a fast-food restaurant call, olive oil and garlic spaghetti is the ideal alternative. It’s a quick and simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on the latest Real Housewives of New Jersey and critical news stories.

When I don’t have time to prepare, I turn to this quick pasta dish for dinner. Italians refer to this dish as “pasta with olive oil and garlic,” which literally translates to “pasta with olive oil and garlic.” All you need are a few simple ingredients, such as spaghetti, olive oil, garlic, and Parmesan cheese. I’ll admit that when I’m alone myself for supper, I tend to make poor decisions. Some days it’s pizza, while other days it’s fast food obtained through a drive-through window. And, yes, there is ice cream on occasion.

When the bright lights of a fast-food restaurant tempt late at night, olive oil and garlic spaghetti is the ideal remedy.

How to Make Pasta with Olive OilGarlic

When I don’t have time to cook, I turn to this quick pasta dish. In Italy, this dish is known as pasta aglio e olio, which translates to “pasta with olive oil and garlic.” All you need are a few simple items such as spaghetti, olive oil, garlic, and Parmesan cheese. I’ll admit that when I’m alone for supper, I tend to make poor decisions. Sometimes it’s pizza, and other times it’s fast food from a drive-through window. And, sure, there is some ice cream involved. In an attempt to curtail this poor habit, I’ve been thinking about quick dinners that can withstand the junk food cravings that seem to strike when I’m left to my own devices for supper.

It’s an extremely simplepasta dish that takes no time at all to prepare, which means I have plenty of time to spend my evening alone catching up on The Real Housewives of New Jersey and other important current events.

• To begin, heat the olive oil in a pan over medium heat until it is heated. Garlic should be faintly brown and softened after it has been cooked in the oil. Remember that it won’t take long, so keep an eye on it and reduce the heat if it’s browning too quickly. Preserve a tablespoon of the starchy pastawater before removing the pasta from the pot. Toss the cooked spaghetti in the skillet with the garlic oil and a spoonful of the starchy pasta water until everything is well coated. Add the chopped parsley and Parmesan cheese, stir everything up one more, and then serve

Other Ways to Dress it Up

The fact that this olive oil and garlic pasta is so simple to make while yet being so tasty is part of its charm. Having said that, there are a variety of ways to dress it up, so here are some suggestions:

• In order to add a little heat, add a sprinkle or two of red pepper flakes as you are chopping the garlic and adding it to the oil. When you’re ready to add the heated spaghetti to the skillet, squeeze in a little lemon zest. It will provide a ray of sunshine to the room
• Change up the herbs – as the oil is heating up, add dried herbs such as oregano, rosemary, or Italian seasoning (a quarter teaspoon should be sufficient!). Alternatively, just before serving, sprinkle some fresh herbs such as basil or thyme on top of the dish. Make it more full by using a protein source such as cooked chicken or shrimp. If you want to make it more substantial, serve it with crusty bread and fresh green salad on the side

I hope you enjoy this quick and simple meal for one as much as I did. This fast pasta recipe with olive oil and garlic is one of my all-time favorite quick and easy pasta dishes. Here are a few more simple pasta recipes, including one that I enjoy making myself!

• Spaghetti with Creamy Gruyere Sauce, Bucatini all’ Amatriciana, and Shrimp Penne with Vodka Sauce are some of the dishes on the menu.

Good luck in the kitchen! Print

Description

In the evenings when I’m alone myself, I’ll make this pasta dish with olive oil and garlic (also known as “aglio e olio” in Italy). Just a few simple materials and around 15 minutes of your time are required to make this dish. This recipe feeds one person, but you can simply increase the serving size if you need to make a few more.

• Amount of ingredients: 2 ounces (approximately 1/8 of a package) spaghetti
• 1 tablespoon extra virgin olive oil
• 1 big garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Shredded Parmesan cheese, freshly ground black pepper, 2 – 3 teaspoons

1. Preparing the water: Bring a big pot of water to a roaring boil. Cook the spaghetti until it is al dente, stirring occasionally. While the pasta is cooking, heat the olive oil over medium low heat. Insert garlic and cook until it is soft and golden (you may need to reduce the heat a little to prevent it from browning too quickly)
2. Once the spaghetti has been cooked, drain it, saving about 1 tablespoon of the starchy pasta water in a separate container. Toss the spaghetti in the pan with the oil and garlic and cook until al dente. Make sure that all of the pasta has been coated (this is the point at which you may pour in the starchy pasta water to keep the pasta wet if it appears to be too dry)
3. Toss in the parsley and grated cheese until everything is well-combined, and then serve.

• Approximately 5 minutes to prepare
• 10 minutes to cook The dish falls under the category of dinner
• The cooking method is stovetop
• And the cuisine is Italian.

Nutrition

• One serving has 472 calories, 1.9 grams of added sugar, 494.1 milligrams of sodium, 23.6 grams of fat (7.8 grams of saturated fat, 12.6 grams of unsaturated fat, and 0 grams of trans fat), 44.7 grams of carbohydrates, 2 grams of fiber, 20.4 grams of protein, and 24.1 milligrams of cholesterol.

Italian pasta sauce made with olive oil and garlic (Aglio e Olio), simple pasta recipe

r/foodhacks – What can I put on pasta if I don’t have any sauce or cheeses?

Level 1Olive oil, crushed (or roasted) garlic, and a smidgeon of lemon zest are combined. Yum:) To add a little heat, sprinkle some red pepper flakes on top. level 2 a second-grade education I’m going to piggyback on this by asking if you enjoy anchovies. My favorite super-quick and super-lazy lunch is to cut up a few anchovy fillets and sauté them in olive oil with a couple of chopped garlic cloves and some crushed red pepper until the anchovies are cooked through. Cook the pasta, drain it, then stir it with the oil, garlic, anchovies, and pepper before serving.

1. a second-grade education It’s great, especially if the person in question is doing the bachelor thing.
2. Alternatively, if you want your salads tart (which we do!) try mixing in a teeny-tiny dab of balsamic vinegar with the toppings.:) level 2If the OP doesn’t have any cheese in their home, I’m not sure they’ll have any lemon zest on hand as a substitute.
3. Of course, you could also add any seasonings or spices you like to it.
4. A little butter, salt, and pepper are all that’s needed.
5. level 2This will continue all day.
6. To this day, I continue to consume it to insatiable need.
7. For me, level 2 consists of butter and garlic.
8. In a pinch, Kraft Parmesan can suffice, but anything more like to Asiago would be preferable.
9. a level 1I’ve had this problem in the past and used pepper and some Italian dressing from the refrigerator to make it into a cold pasta salad that was actually rather tasty.
10. a second-grade education My favorite salad dressing is a zesty Italian dressing with olives and pepperoni, which is a personal favorite of mine.

level 1Tomato sauce is far less expensive than any of the alternatives (oil, butter, or meat). I’ve gotten through many a no-sauce poor man’s spaghetti meal using butter garlic powder as my first level of defense. I grew up eating this type of pasta on a daily basis.

Rich Pasta for the Poor Kitchen

This is a fantastic dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and then pour a small amount of the noodle water into the final serving dish before serving. To that water, add your butter, spices, and the garlic that has been chilled. In a separate bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season) into the buttery mixture.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

Most helpful critical review

169 user reviews

• There are 97 five-star ratings, 55 four-star ratings, 14 three-star ratings, three two-star ratings, and zero one-star ratings.

This is a fantastic dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and then pour a small amount of the noodle water into the final serving dish before serving. To that water, add your butter, spices, and the garlic that has been chilled. In a separate bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season) into the buttery mixture.

Cheese can be added now, or it can be served later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

A really simple recipe that can be served with nearly any meat dish—I like to serve it with grilled chicken breasts when I have the opportunity.

• For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
• Cook to taste, adding a little of the starchy pasta cooking water if necessary to make this creamy and moist, especially if you mix the pasta with the cheese before serving rather than sprinkling it on top right before you serve the dish.
• It was fantastic!
• Because my husband and I were both famished and didn’t want to spend a lot of time preparing supper, and because the weather was so hot, this dish was excellent, easy, and delicious!

The only true modification I did (and it’s more of an addition than a modification) was to toast some fresh bread crumbs (I keep a bag of them in the freezer) and put them on top before baking.

If you want the greatest results, make sure to use freshly grated Parmigiano-Reggiano.

1. I’ve made this with chopped roma tomatoes and a dab of olive oil, and it’s delicious.
2. In addition, I enjoy onions, so I like to sprinkle a little of onion powder on top of the dish.
3. Combine the ingredients for a delicious scampi-style pasta sauce.
4. Hubby was skeptical that the peas would be effective, but they turned out to be.

22 Easy Pasta Recipes That Use Ingredients You Already Have

A recipe identical to this one was seen on television, and I was inspired to create it myself. Cook your noodles, drain them, then place a small amount of the noodle water in your final serving dish to make the process more easier! Add the butter, spices, and garlic from the refrigerator to the boiling water. After that, add in your leafy green item of choice (I use a little raw basil here and there, or a bunch of raw spinach here and there) to the buttery mixture and combine thoroughly. You may put it in a final serving dish when the leaves have wilted and the butter melts.

A really simple recipe that can be served with practically any meat dish—I prefer to serve it with grilled chicken breasts when I’m entertaining.

1. For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
2. Cook to taste, adding a little of the starchy pasta cooking water if necessary to make this creamy and wet, especially if you mix the spaghetti with the cheese before serving rather than sprinkling it on top right before you serve the pasta.
3. I enjoyed it tremendously.
4. We were both starving and didn’t want to spend much time preparing supper, plus with the weather being so hot, this dish worked well.
5. This is a recipe that I will absolutely make again.
6. Adding some freshly toasted bread crumbs on top (I keep a bag of them in the freezer for this purpose) is the only actual alteration I made (and it is more of an addition than a change).
7. If you want the greatest results, make sure to use freshly grated Parmigiano Reggiano.

• Using roma tomatoes and olive oil, I created this dish and served it with a side of bread.
• A dab of onion powder is also a favorite of mine because I like onions.
• Combine the ingredients for a delicious scampi-style dish.
• However, the peas proved to be successful despite Hubby’s reservations.

Pasta with Butter and Parmesan

This is a pretty nice dish that I discovered after watching something similar on television. To make things even easier, you may cook your noodles, drain them, and place a small amount of the noodle water in the final serving dish. Add the butter, spices, and the garlic that has been chilled to the boiling water. In a large mixing bowl, combine the still-hot spaghetti and your leafy green vegetable of choice (I use a little raw basil or a lot of raw spinach depending on the season). After the leaves have wilted and the butter has melted, you may place the meal into its final serving dish.

It is a really simple recipe that can be served with nearly any meat dish; I prefer to serve it with grilled chicken breasts.

1. For myself (and, I imagine, for many other Italians), a mix of olive oil and butter is my favorite.
2. Cook to taste, reserving some starchy pasta cooking water if required to make this creamy and moist, particularly if you mix the pasta with the cheese before serving rather of dusting it on top just before serving.
3. It was just fantastic!
4. Because my husband and I were both famished and didn’t want to spend a lot of time preparing supper, and because the weather was so hot, it was ideal, easy, and delicious!

Adding some freshly toasted bread crumbs on top (I have a bag of them in the freezer for this purpose) is the only actual alteration I made (and it’s more of an addition than a change).

For the finest results, be sure to use freshly grated Parmigiano-Reggiano.

• I’ve made this with chopped roma tomatoes and a drizzle of olive oil, and it’s delicious.
• Also, because I enjoy onions, I like to sprinkle a little of onion powder on top of the dish.
• Add some shrimp and you’ve got yourself a delicious spaghetti scampi dish.
• Hubby was skeptical that the peas would be effective, but they were.

What can I add to plain pasta?

We’re big fans of keeping things simple. However, to give this spaghetti a bit more oomph for those with less-picky palates, consider author Aviva Goldfarb’s ideas to serve it with a sprinkle of black pepper, crushed red pepper flakes, toasted pine nuts, canned clams, or crumbled bacon, among other ingredients. Please keep it to one at a time.

Ingredients

Cook the spaghetti according to the directions on the packaging. In a separate skillet, melt the butter and olive oil over medium heat for around 5 minutes after the spaghetti has been cooked for about 5 minutes. After the butter has melted, add the garlic and simmer, stirring constantly, for 30 to 60 seconds, or until the garlic is aromatic. Reduce the heat to a low setting and remain warm. Before draining the pasta, set aside about 1/2 cup of the pasta water in case you need a little moisture to help pull everything together when mixing the noodles with the garlic butter.

1. If using, toss with the parsley and serve with a sprinkle of Parmesan cheese on the side.
2. Aviva Goldfarb’s Pasta with Butter and Parmesan Recipe was published in 2010.
3. All intellectual property rights are retained.
4. If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria.

13 Super Quick Pasta Recipes

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. What should you make when you’re short on time? The solution is pasta, and in this section you’ll find more than ten delicious quick pasta recipes that can be prepared in under 15 minutes. They’re really simple to make, yet they’re tasty and full of flavor. They’re usually vegetarian, and they’re also quite cost-effective. Amazing recipes that require only a few simple items such as olive oil, fresh or canned tomatoes, cheese, potatoes, frozen peas, mushrooms, herbs, and garlic to be made are available online.

Yes, these quick and easy pasta dishes deliver on all fronts: flavor, convenience, and ease of preparation.

And if you’re looking for quick and easy pasta recipes that require only a few ingredients, look no further.

1. SPAGHETTI WITH GARLIC AND OLIVE OIL (AGLIO E OLIO)

Aglio e olio is one of the most delicious and basic pasta dishes ever created! Italian pasta dish made with olive oil, garlic, and chili flakes that is simple to make yet really wonderful! The simplest solution is the best.

2. CREAM CHEESE PASTA

Make a delectable sauce by combining garlic-infused olive oil, cream cheese, parmesan, and freshly ground pepper to transform basic pasta into something spectacular.

It doesn’t get any better than this when it comes to good stuff!

3. ITALIAN PASTA WITH PEAS

This Italian pasta with peas dish is a simple, creamy, and delectable one-pot supper that only takes 5 easy ingredients to prepare. You may use fresh peas or easy frozen peas, whatever makes your life simpler in the long run! It’s a no-brainer, really!

4. EASY LEMON RICOTTA PASTA

One of my favorite quick pasta dishes is this no-cook sauce, which is made by combining creamy ricotta, parmesan cheese, garlic, extra virgin olive oil, and a squeeze of fresh lemon. Quick, simple, and very delicious, your pasta sauce is now ready to serve.

5. CREAMY PASTA WITH SPINACH

This is another another fantastic quick pasta meal that is filled with spinach and can be prepared in less than 15 minutes with minimal effort. This is a weeknight supper that the whole family will enjoy.

6. QUICK PASTAZUCCHINI

This delectable zucchini pasta dish can be prepared in around 15 minutes and requires just 5 ingredients. A straightforward dish that transforms a large amount of zucchini into a delicious family feast.

7. CHERRY TOMATO PASTA SALAD

If you’re looking for a quick and easy pasta salad dish that only requires a few ingredients, this is it! Made with tomatoes, garlic, basil, and olive oil, this pasta salad is brimming with flavor and packed with nutrients. It’s simple, but it’s delicious.

8. ITALIAN MARINARA SAUCESPAGHETTI

Make the most of canned tomatoes by preparing this flavorful and colorful Italian marinara sauce with fresh basil. It merely calls for five inexpensive cupboard items and can be prepared in 20 minutes. One of my all-time favorite fast pasta dishes.

9. QUICK GARLIC MUSHROOM PASTA

The aroma of garlic and the highly flavored sauce generated by the mushrooms elevate your simple spaghetti dish to a whole new level of deliciousness. This recipe is for you if you want large, powerful tastes that can be prepared in 15 minutes or less.

10. WALNUT SAUCE PASTA

A handful of walnuts, a splash of olive oil, parmesan, garlic, and a slice of bread soaked in milk are all you need to make this simple pasta recipe come together. It’s really that simple, and you’ll be surprised at how well this creamy and flavorful sauce coats your pasta!

11.LEMONTUNA PASTA SALAD

A handful of walnuts, a splash of olive oil, parmesan, garlic, and a slice of bread soaked in milk are all you need to make this simple pasta meal come together in minutes. It’s really that simple, and you’ll be surprised at how well this creamy and flavorful sauce coats your pasta.

12. SUN-DRIED TOMATO PESTO PASTA

This dish, which uses spaghetti, creamy ricotta, and highly flavorful sun-dried tomatoes, comes together in about 30 minutes. It’s a match made in heaven, and it’s really simple and tasty.

13. SPAGHETTI ALLA PUTTANESCA

With the addition of anchovies, capers, and olives, this delectable dish of pasta is bursting with fantastic, hot flavors. Another simple and inexpensive pasta dish that can be prepared in 15 minutes. Pasta is one of my favorite foods, and I grew up eating it almost every day. Yes, I’m originally from Italy, and my mother is the most traditional Italian woman you could ever meet, so pasta was always a favorite comfort food.

IS PASTA HEALTHY?

YES. Not only is pasta a low-cost pantry staple, but it can also be a component of a healthy diet if consumed in moderation as well.

Aside from that, whole grain pasta has more natural fiber and micronutrients than white pasta, which is why you should convert. Fiber is an essential component of your diet since it helps to manage blood sugar levels and lower hunger.

WHAT’S THE BEST PASTA?

When choosing pasta, pay close attention to the label and choose durum wheat semolina pasta, which may have been produced with brass or bronze dies. It goes without saying that you should cook it until it is al dente! Premium grade pasta is a little more expensive than basic pasta, but it’s more sturdy, has a more firm texture, and retains sauces well when prepared properly. You do deserve a wonderful meal of pasta that is bursting with flavor, regardless of whether you’re cooking on a budget or pressed for time.

LOOKING FOR MORE PASTA RECIPES?

Here are some additional tasty pasta dishes that are incredibly simple to make and may be done in less than 30 minutes:

• Pasta with chickpeas
• Broccoli pasta with breadcrumbs
• Potato pasta (pasta e patate) from Italy
• And more dishes.

After a long day of work, when you decide that pasta is what you want for supper, these fast pasta dishes are a lifesaver. Make sure to let me know if you try one of these recipes. You may leave a comment, rate it, or tag a photo from theclevermealon Instagram account on this page. I would much appreciate hearing from you!

10+ QUICK PASTA RECIPES

You’ll find more than ten delectable fast pasta dishes that may be prepared in 15 minutes or less. They’re really simple to make, yet they’re tasty and full of flavor. They’re mainly vegetarian, can be prepared in a short amount of time, and are really affordable. Ready? Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course:pasta Cuisine:Italian Quick pasta dishes are the focus of this article.

PASTA (regular or whole grain pasta)

• Tomatoes, peas, potatoes, mushrooms, spinach, lemon, basil. are some of the vegetables that may be used.

FLAVOR BASE:

• Olive oil, garlic, onion, chili flakes, black pepper, and salt are used in this recipe.

PARMESAN, RICOTTA AND CREAM CHEESE

• Choosing a favorite recipe is easy. Cook the pasta until it is al dente. Prepare your fast pasta sauce or pasta dressing according to package directions. Toss the noodles with the sauce until everything is well-combined. Serve with a drizzle of olive oil and freshly ground pepper, if desired, to finish. Enjoy

Easy Parmesan Buttered Noodles

It is possible to serve this buttered noodles recipe as a full-blown supper or as a side dish with chicken, surf, or turf. The best part is that it just requires four ingredients!

Easiest Buttered Noodles

We haven’t quite reached the halfway point of 2014, so I believe I can sneak in one more salute to 2013, right? 2013 was an excellent year, in fact, it was a fantastic year. As a result of this teeny-tiny blog of mine, I was presented with several incredible chances and new contacts that I was able to take advantage of. Sing that three times quickly to the Axl Rose song Sweet Child O’ Mine and you’ll get a sense of my energy. Despite the fact that I’ve already proclaimed my word for 2014, with 365 days yet to go, there’s definitely room for another.

• To that end, let me add another tidbit to the list: simplify.
• Is my schedule too hectic for my family and friends?
• Due to the fact that my normal response to those who inquired, “How are you doing?” was some variation of, “Things are okay, I’m just extremely busy / I was up late last night doing things / Sorry I’m not going to make it, I have to get this done,” I decided to change my response.
• Maybe I’ve played the martyr a few too many times in my life.
• As a result, I’ve decided to include the word Simplify in my list of words for 2014.
• Reduce complexity and stop making things appear to be so difficult.
• All I have to do now is learn to listen.
• After all, as my mother, who is also a pre-school teacher, puts it, “I’ve put on my listening ears, and I’m ready.” So why not start with something simple like a meal in the kitchen?
• However, often the most straightforward solutions are the most fulfilling.

Simple noodles, butter, salt, and pepper, and creamy parmesan cheese, finished with a dusting of parsley, are all you need for this dish. This recipe for buttered noodles may be served as a full-fledged supper or as a side dish for chicken, surf, and turf dishes. It’s much more convenient this way.

What’s Needed for Buttered Noodles?

To create these simple Parmesan cheese noodles, all you need is the following ingredients:

• Ingredients: Fettuccine noodles, butter, Parmesan cheese, Kosher salt & pepper, fresh parsley

How to Make Buttered Noodles

Simply boil the noodles until they are al dente (the precise duration will be specified on the package), then drain them while reserving 1/2 cup of the pasta water. Melt the butter in the pot while it’s still hot. In a large bowl, combine the noodles, then add the grated Parmesan and a little pasta water to soften things up. Before serving, season with salt and pepper to taste.

Can I Use Another Type of Pasta?

Yes, any long, thin spaghetti will suffice for this Parmesan pasta dish, regardless of the brand.

Tips for Making Buttered Noodles

Being that this is such a straightforward noodle dish, it’s critical that you utilize the highest-quality components possible. Purchase a block of Parmesan and shred it yourself, or purchase a high-quality shredded Parmesan from a reputable retailer. Keep the powdery material in the shaker can to a minimum. Noodles should be cooked until al dente; else, you’ll end up with a mushy mess on your hands. Finally, before you add the noodles, be sure you generously season the pasta water with salt. You’ll want some taste in the noodles themselves as well!

More Easy Pasta Recipes You’ll Love

• A one-pot Skinny Pasta Primavera, Baked Sausage and Cheese Rigatoni, Creamy Pasta with Salmon and Asparagus, and a Creamy Pasta with Salmon and Asparagus One-Pot Penne Pasta with Turkey and Spinach
• Fresh Tomato and Ricotta Whole Wheat Pasta
• One-Pot Penne Pasta with Turkey and Spinach

• If you try this recipe, please let me know how it turned out! You may leave a comment below, or take a photo and tag me on Instagram with the hashtag #foodiecrusheats. Print

Easy Parmesan Buttered Noodles

It is possible to serve this buttered noodles recipe as a full-blown supper or as a side dish with chicken, surf, or turf. The best part is that it just requires four ingredients! Course Dishes for the Main Course and Side Dishes Cuisines include American and Italian. Keywordpasta Preparation time: 5 minutes Preparation time: 8 minutes Time allotted: 13 minutes 2 Calories per serving 783kcal

• To make the sauce: 8 ounces of fettuccine noodles
• 3 tablespoons of butter
• 1 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper to taste
• 1tablespoon finely chopped fresh parsley

• Pasta should be cooked for approximately 8 minutes or until al dente in a big pot of boiling salted water, turning periodically
• After draining the pasta, save 1/2 cup of the cooking water and set it aside. Melt the butter in the pot while it’s still heated over low heat. Remove the saucepan from the heat and add the noodles, tossing them with the butter. Add the Parmesan cheese and 14 cup of cooking liquid one tablespoon at a time, stirring constantly, until the mixture is wet. Season with kosher salt and freshly ground pepper, then sprinkle with parsley. Serve as soon as possible

One gram of protein contains 783 calories, 83 grams of carbohydrates, 35 grams of fat, 20 grams of saturated fat, 174 mg of cholesterol, 976 milligrams of sodium, 323 milligrams of potassium, four grams of fiber, three grams of sugar, 1154 international units of vitamin A, three milligrams of vitamin C, six hundred seventy-seven milligrams of iron, and one milligram of calcium.

More Pasta Side Dishes to Try

• Italian Spaghetti Pasta Salad, Classic Shrimp Macaroni Salad, and Easy Homemade Pesto Pasta are just a few of the dishes you can make using pasta.

Recipes include: Easy Greek Pasta Salad with Cucumbers and Artichoke Hearts; BLT Pasta Salad with Avocado; Italian Spaghetti Pasta Salad; Classic Shrimp Macaroni Salad; Easy Homemade Pesto Pasta; and more.

Buttery Garlic Pasta

No matter what degree of culinary proficiency you attain or what culinary feats of intricacy you manage to achieve over the course of a lifetime, it is a clear and basic reality that sometimes simpler is preferable than more complicated. I believe that the simplest of recipes with the fewest ingredients actually require more expertise to master than dishes with complicated ingredient lists and lengthy preparation processes, at least in my opinion. There is no space for error with a straightforward meal.

1. This meal is similar to that.
2. This meal is simple to prepare and may be done properly even by a rookie cook.
3. And have not been able to master it thus far.
4. Whether served as a side dish or as a dinner in and of itself, buttery garlic pasta is one of their favorite dishes.
5. Both of these factors motivate me to strive to improve the dish with each subsequent cooking session.
6. So that the pasta is exactly al dente, check the al denteness of the pasta.
7. Due to the fact that there is nowhere for me to hide if I mess it up.
8. There’s probably something in your life that you want could always be just a little bit better than it was the last time.

But it’s so good that even if I’ve never reached the top of it, the other variations are equally excellent. Time required for preparation: 5 minutes Approximately 25 minutes to prepare Time allotted: 30 minutes Pasta with Butter and Garlic. So easy to make, yet so tasty.

Ingredients

• 1 pound of cooked pasta I like gemelli for this recipe
• 3 tablespoons olive oil, 3 tablespoons butter, 6 cloves chopped garlic, and a pinch of salt and pepper. 1/8 teaspoon of paprika season with salt and pepper to taste

Instructions

1. Bring 6 quarts of water to a boil in a large pot. Season the water generously with salt before adding the pasta. To loosen the noodles, give them a quick stir. Cook until the pasta is al dente (about 9 minutes for gemelli). Drain the water and set it aside. Peel and mince the garlic in the meantime. Melt the olive oil and butter in a medium saucepan, stirring often to blend the flavors. Add the garlic to the butter and olive oil and mix well. Continuously stir until the garlic is just beginning to brown, about 3 minutes. Stir in the paprika, salt, and pepper until everything is well-combined. Add the pasta to the skillet and toss to cover all of the noodles equally with the sauce. Taste and adjust seasoning if necessary. (You will almost certainly require additional salt.) Serve as soon as possible
2. Spread the word and have a good time

Nutrition Information:

1Serving Size (in grams): Calories:235 13 g of total fat 5 g of saturated fat 0 g of Trans Fat 8 g of unsaturated fat Cholesterol:15mg Sodium:96mg Carbohydrates:24g Fiber:1g Sugar:0g Protein:5g What I would have done differently would have been: Every time I make this, I make a small adjustment to the recipe. Crisped garlic has a somewhat nutty and bitter flavor that balances off the richness of the butter and is my preferred method of cooking it. Browning the butter adds depth, but the nuttiness it imparts practically necessitates the addition of an acid to the dish, which is something I’m attempting to avoid doing here.

Links to other recipes like buttery garlic pasta:

• Linguine with Garlic and Olive Oil from Cookbook Catchall
• Linguine with Garlic and Olive Oil from Cookbook Catchall
• Linguine with Garlic and Olive Oil from Cookbook Catchall Garlic Pasta from Bread + Butter
• Sage Garlic Butter Gnocchi from The Purple Foodie
• And Garlic Pasta from Bread + Butter.

Simple and Delicious Buttered Herb Pasta Is Not Just for Kids

Nutrition Facts(per serving)
154	Calories
8g	Fat
18g	Carbs
3g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	154
% Daily Value*
Total Fat8g	10%
Saturated Fat 5g	23%
Cholesterol19mg	6%
Sodium474mg	21%
Total Carbohydrate18g	6%
Dietary Fiber 1g	4%
Total Sugars 0g
Protein3g
Vitamin C 2mg	10%
Calcium 10mg	1%
Iron 1mg	5%
Potassium 38mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The classic meal of buttered spaghetti is a favorite among children who are finicky eaters, but this simple recipe, which includes fresh herbs, transforms the basic dish into something that will satisfy the entire family. Buttered herb pasta is a delicious side dish for a number of entrées, including meatloaf, broiled chicken breasts, and fish. Because there are so few ingredients, it’s critical that you use high-quality pasta, ideally from Italy, for this recipe.

If you’re using Parmesan cheese to complete the meal, make sure it’s freshly grated rather than the sort from a container.

Click Play to See This Easy Buttered Herb Pasta Recipe Come Together

“This pasta meal was simple to prepare, and the flavor was outstanding. The fresh herbs added a splash of color, and the butter and starchy boiling water gave it a subtle creaminess that was unexpected. The cooking time is determined by the pasta package directions; however, leave enough time for the water to come to a boil, which takes approximately 16 minutes for 5 quarts of water.” In the words of Diana Rattray: The Spruce (Diana Rattray, author) “data-caption=”” data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true””

• 15 ounces of linguine or spaghetti
• 5 tablespoons unsalted butter
• 3 tablespoons coarsely chopped fresh parsley
• 3 tablespoons coarsely chopped fresh basil
• 3 tablespoons grated parmesan cheese, optional
• 16 ounces of linguine or spaghetti
• 1 tablespoonkosher salt

1. Gather all of the necessary components. Bring a big saucepan of water to a boil, and then add the spruce. It is recommended that you use 4 to 5 quarts of water for each pound of pasta. Toss in the salt. The Spruce
2. Toss in the linguine or spaghetti until well combined. Set the timer for 2 minutes shorter than the amount of time specified on the packaging. To avoid overcooking the pasta, it’s recommended to begin testing the pasta before it’s done cooking it. The Spruce
3. When the timer goes off, take a strand of the spruce and taste it. It should be soft but not mushy in the middle, with some resistance in the center of the dish. The Spruce: Drain and set aside a third of a cup of the pasta water. The Spruce: Drain the pasta into a colander and toss with the sauce. The Spruce
4. Drain the pasta and return it to the boiling pot. Spruce
5. Add the butter, parsley, and basil, and mix with tongs until everything is well coated. To thicken the sauce, add part of the pasta boiling water. In a small skillet, cook the Spruce over low heat for a minute or two, then sprinkle with cheese if desired. Serve quickly and have pleasure in it! The Spruce, or spruce, is a kind of evergreen.

Recipe Variations

• To prepare the garlic and herb pasta, heat 5 tablespoons of butter in a pan over medium-low heat until 4 cloves of minced garlic are cooked. Remove from heat and set aside. Combine the hot drained pasta with the butter and garlic combination, as well as the cooking water and herbs
• Toss to combine. To create roasted garlic and herb pasta, combine 2 heaping teaspoons roasted garlic with the hot drained pasta, cooking water, butter, and herbs in a large mixing bowl until well combined. Stir thoroughly to ensure that everything is well combined. Make use of many types of fresh herbs. Replace the basil with chopped fresh chives, thyme, or oregano, or add more herbs to the dish in addition to the basil and parsley to make it more interesting. Extra-virgin olive oil or a dairy-free butter replacement can be used in lieu of butter in a dairy-free vegan meal.

How to Store and Freeze Leftovers

• Refrigerate leftover buttered herb pasta in airtight containers or zip-top bags for up to 5 days once it has been chilled. Save buttered herb pasta in airtight containers or freezer bags for up to 3 months in the refrigerator.

What Is the Best Way to Chop Fresh Herbs?

For up to 5 days, store leftover buttered herb pasta in airtight containers or zip-top bags in the refrigerator. Up to 3 months can be stored in sealed containers or freezer bags with buttered herb pasta.

How Much Is a Serving of Pasta?

Allow around 1 to 1 1/2 cups of cooked spaghetti or linguine per person, depending on the size of your group.

Why Use the Pasta Cooking Water?

A small amount of the pasta cooking water can be used to make a rich and creamy sauce for pasta dishes without the use of heavy cream or heavy cream substitutes. A little amount of the salt and starch from the pasta is retained in the residual boiling water, which when coupled with a fat such as butter results in a silky, smooth sauce that helps the sauce adhere to the spaghetti strands. Before draining the pasta, set aside about 1/3 cup of the water (placing a measuring cup next to the pot serves as a nice reminder), and then gently add that water to the spaghetti while tossing it in the sauce until everything is well combined.

To get the desired consistency, you just need as much water as is necessary to achieve it.

Quick pasta meals 25 ways

Tagliatelle are a kind of pasta. Preparation: In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat and cook 1 cup chopped carrots and one minced garlic clove until tender. Add 2 cups cherry tomatoes and cook for another 30 seconds, or until the tomatoes are soft. Bring 1 cup chicken stock to a boil, then add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Bring back to a boil and serve. Cook until the veggies are soft, about 15 minutes. Add 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil to the spaghetti and toss well.

• 3.
• 125 grams of butter, cut into small pieces, should be added.
• Toss the dish with freshly ground black pepper before serving.
• 4.
• Blend until smooth, then transfer to a large mixing basin.
• 1/2 cup grated Parmesan cheese should be sprinkled on top.
• 5.

A couple of tablespoons of olive oil are heated in a big deep pan over medium heat, then 1 cup chopped onion is added and cooked until translucent, approximately 5 minutes.

Simmer for about 20 minutes, or until the tomatoes are soft.

Season with salt and pepper after including 1/4 cup fresh basil into the mixture.

ALFREDOM’S QUICK CHICKEN QUICK CHICKEN Place 125 grams of butter in a medium nonstick saucepan and cook over medium heat until melted.

While whisking constantly, gradually add 2 cups milk to smooth out any lumps.

When the sauce has reached the appropriate consistency, remove it from the heat.

If the food has been cooked for an excessive amount of time, thin it with milk.

Vermicelli is a kind of pasta.

Pour the sauce over the hot, drained pasta in a large serving bowl, squeeze the juice of 1 lemon over the top, and season with salt and white pepper to taste.

After that, sprinkle the dish with Parmesan cheese and chopped flat-leaf parsley.

EIGHT.

Cook until 1/4 cup white wine has almost completely evaporated, then stir in 1/2 cup cream and simmer gently until thickened.

Combine with spaghetti and serve with freshly grated Parmesan cheese on the side for garnish.

9.

Cook for a couple of minutes after adding 3 cups broccoli florets and 1/2 teaspoon red pepper flakes, then add 1/2 cup chicken stock and 1/2 cup cream and heat through.

Rigatoni, macaroni, or shells are examples of pasta.

PRAWNHheat 1/4 cup extra-virgin olive oil in a large skillet over medium heat.

Add 4 big, minced garlic cloves, some red pepper flakes, and roughly 1/2 cup white wine to the remaining oil in the pan and heat through.

Cook for one minute before adding 75 grams of butter, cut into pieces.

Combine with the spaghetti and top with parsley leaves, if desired.

11.

1/4 cup flour and freshly ground pepper should be added at this point.

Add 3 cups shredded Swiss cheese and, when it begins to melt, add 2 cans drained white beans and 1 can drained chopped chilies.

Pasta: penne or rigatoni are two options.

Add 1 tablespoon each minced garlic and grated lemon peel, as well as 1/4 cup each lemon juice and chicken stock, and mix well to combine.

Add the heated, drained pasta to the pan along with 1 cup rocket and a handful of chopped parsley.

Finish with a sprinkling of grated Parmesan.

PUTTANESCA is number thirteen.

1 big can diced tomatoes, 2 tablespoon capers, 2 anchovies, 1 cup black kalamata olives, some red pepper flakes, and 1 small bunch of flat-leaf parsley, roughly chopped, to a large pot of boiling water and bring to a simmer.

Vermicelli is a kind of pasta.

TUNA AND CAPERS ARE INCLUDED In a big deep frying pan, heat 1 tablespoon extra-virgin olive oil over low heat until it is hot but not smoking.

1 tablespoon capers, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh parsley are mixed together, and 1 can crushed tomatoes is added.

Cook on low heat for 3 minutes to thicken the sauce.

Orecchiette are a kind of pasta.

Melt 125 grams of butter in a big, deep pan over medium heat.

Transfer to a baking sheet coated with aluminum foil or parchment paper and bake until golden brown.

Prepare spaghetti by draining it and tossing it with 1/4 cup olive oil and 1 teaspoon pepper.

Pasta is available in two shapes: shells and elbows.

SAUCE FROM WHITE CLAM In a big deep frying pan, heat 1/4 cup olive oil and sauté 2 minced garlic cloves until fragrant.

Cook for a total of 10 minutes.

Linguine or spaghetti are two types of pasta.

SAUCE WITH BACON AND SPRING ONION Cook 8 pieces of bacon until crispy in a large skillet over medium heat.

In a separate bowl, combine 2 teaspoons extra-virgin olive oil and 2 tablespoons butter.

Toss the cooked pasta with 1/2 cup grated Parmesan and the bacon in the pan until everything is well combined.

Pasta: shells or penne are two options.

Combine two 170g cans of tuna in olive oil, drained, with six hard-boiled eggs, peeled and quartered, one cup tiny grape tomatoes, one small red onion, thinly sliced, one cup cooked green beans, halved, and half a cup Nicoise olives in a large mixing bowl until well combined.

Combine tuna and room-temperature pasta in a large mixing bowl.

GENTLY WARM WITH LEMON, BASIL, AND MASCARPONE In a big deep saucepan, combine 5 tablespoons lemon juice, some grated lemon zest, and 226g mascarpone.

Toss in the cooked, drained pasta along with a handful of freshly torn basil leaves.

The following recipe is for CAPRESE: Combine 700 grams of seeded and roughly diced plum tomatoes with 250 grams of sliced fresh mozzarella, 1/4 cup extra-virgin olive oil, and 3 teaspoons red wine vinegar in a large mixing bowl.

1/2 cup finely chopped basil can be used as a garnish.

SALMON WITH LIME AND TEQUILA BRING TO A BROIL 1/2 cup lime juice, 1/2 cup tequila, and 1/4 cup white-wine vinegar in a small saucepan.

The chopped green tips can be saved for garnish.

Reduce the amount by half.

1 lime zest and the saved sliced spring onion leaves should be sprinkled on top.

Process until emulsified, adding 3/4 cup extra-virgin olive oil at a time.

linguine23 is the type of pasta.

Toss in the spaghetti.

Garnish with more cheese, black pepper, and parsley, if desired.

24.

Combine 250 grams smoked salmon, chopped into pieces, 1 tablespoon capers, and the juice and zest of one lemon in a mixing bowl until well combined.

AVOCADO, PARMESAN, AND BUTTERToss cooked pasta with 125 grams unsalted butter until evenly coated.

Season with salt and pepper after adding 1 cup of freshly grated Parmesan cheese to the mixture. More grated cheese and chopped flat-leaf parsley can be added as garnishes. PappardelleSHNS (pappardelleSHNS) is a kind of pasta. Follow Life Style on Twitter @Life Style News for the latest updates.

Super Easy Olive Oil Pasta

tagliatelle are a kind of pasta. Preparation: In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat and sauté 1 cup chopped carrots and one minced garlic clove until soft. Cook for another 30 seconds after adding 2 cups cherry tomatoes. Bring 1 cup chicken stock to a boil, then add 250 grams asparagus, cut into 2.5cm lengths, and 250 grams frozen peas. Cook until the asparagus is tender, about 5 minutes longer. Bring veggies to a boil and cook until they are soft. 1 cup grated Parmesan cheese and 1/4 cup chopped fresh basil should be added to the spaghetti.

1. Three-cheese burgers are available.
2. Cut the butter into tiny pieces and add it to the mixture.
3. Toss in some freshly ground black pepper and serve immediately.
4. 4.
5. After pulsing until smooth, transfer to a large serving dish.
6. 1/2 cup grated Parmesan cheese should be sprinkled over the top.
7. 5.

Toss in 4 sliced tomatoes and 2 cups sliced button mushrooms, then cook for about 20 minutes on low heat, stirring occasionally.

Season with salt and pepper after adding 1/4 cup fresh basil.

CHICKEN ALFREDOMA QUICK AND EASY Cook over medium heat in a medium, nonstick saucepan with 125 grams butter, stirring constantly until the butter is melted.

Whisk in 2 cups milk in a slow, steady stream to smooth out any lumps that have formed.

Heat until desired consistency is reached, then remove from heat.

If the food has been cooked for an excessive amount of time, thin it with water.

Vermicelli is the type of pasta used.

Add to a large serving dish filled with hot, drained pasta; drizzle with olive oil and season with salt and freshly ground white pepper.

Afterwards, sprinkle the dish with Parmesan cheese and chopped flat-leaf parsley.

EIGHT.

In a small saucepan, simmer 1/4 cup white wine until it has almost completely evaporated, then add 1/2 cup heavy cream and heat slowly until thickened.

In a separate bowl, combine the ingredients and top with freshly grated Parmesan cheese.

THEN THEY SAUTEED THEM GRAIN AND BROCCOLIIn a saucepan, heat 1/4 cup extra-virgin olive oil over medium heat and add 3 minced garlic cloves, cooking until the garlic is golden brown.

Simmer for 5 minutes, or until the vegetables are tender.

Tenth, in a large skillet, heat 1/4 cup extra-virgin olive oil.

Add 4 big, minced garlic cloves, some red pepper flakes, and approximately 1/2 cup white wine to the remaining oil in the pan and cook until the garlic is fragrant.

Add 75 grams of butter, cut into pieces, and cook for 1 minute more.

Prepare pasta according to package directions.

Pappardelle angel hair (also known as angel hair pasta).

SAUCE FROM WHITE BEANS Using 2 tablespoons of melted butter, sauté 1 cup finely chopped onion and 1 teaspoon minced garlic until soft in a large pot.

Cook for another minute after adding the remaining 2-2/3 cup milk.

Penne or rigatoni are two types of pasta.

Add 1 tablespoon each minced garlic and grated lemon peel, as well as 1/4 cup each lemon juice and chicken stock, and mix well.

Sea salt and freshly ground pepper are used for seasoning.

Grated Parmesan cheese should be sprinkled on top.

Deep-fry a few tablespoons of extra-virgin olive oil in a large skillet over medium-high heat, stirring often.

Cook for 10 minutes on low heat.

Vermicelli is the type of pasta used.

Toss in 1 chopped onion and 2 smashed garlic cloves, and cook, stirring constantly, until the onion is soft.

Continue to cook on low heat for 3 minutes, stirring occasionally, to thicken the sauce.

orecchiette (little pasta shells) Fresh herbs and toasted breadcrums round off this delicious dish.

Toss in 2 cups freshly ground breadcrumbs.

In a mixing bowl, combine 1 cup finely chopped herbs such as basil, parsley, dill, and oregano, and 1 teaspoon sea salt.

To finish, sprinkle the top with herb crumbs.

WHITE CLAM SAUCE (SAUCE WITHOUT CRUSHING) Cook 2 minced garlic cloves in 1/4 cup olive oil in a big deep frying pan until fragrant.

For 10 minutes, cook on medium-high heat Bring clams to a boil, stirring constantly.

17.

Preheat a deep skillet over medium heat until the bacon is brown.

In a separate bowl, whisk together 2 tablespoons extra-virgin olive oil and 1 tablespoon butter.

Toss the cooked pasta with 1/2 cup grated Parmesan and the bacon in the pan until everything is well-combined and heated through.

Spaghetti or penne pasta are good choices.

Prepare a tuna salad by combining two 170g cans of tuna in olive oil that have been drained with six hard-boiled eggs, peeled and quartered, one cup tiny grape tomatoes, one small red onion thinly sliced, one cup cooked green beans, halved, and one-half cup Nicoise olives.

Stir well to combine.

wheels19 is a pasta dish.

Sea salt and freshly ground pepper are used for seasoning.

Pappardelle angel hair (also known as angel hair pasta).

Mix in hot, drained pasta after seasoning with salt and pepper.

Fusilli21 is the type of pasta.

The chopped green tips can be used as garnish.

Make a half-size reduction.

1 lime zest and the saved sliced spring onion greens should be sprinkled on top of each serving.

SUN-DRIED TOMATO PESTOPut 1 cup sun-dried tomatoes in oil, drained, 1/2 cup Parmesan cheese, 1/2 cup fresh basil leaves, 1 tablespoon toasted pine nuts, and 3 peeled garlic cloves in a blender or food processor and mix until smooth, about 30 seconds.

Grated Romano cheese can be added as an embellishment.

CARBONARA 2 tablespoons extra-virgin olive oil, 100 grams chopped pancetta or bacon, 4 finely chopped garlic cloves, sautéed till crispy in a skillet Lastly, put in the spaghetti.

Garnish with more cheese, freshly ground black pepper, and chopped parsley if desired.

Spaghetti is the type of pasta used.

SERVED WITH SMOKED SALMON AND CAPER Pasta should be drained and heated when you add 250 grams of softened cream cheese; mix well.

The following pasta shapes are available: bow ties and fusilli25 AVOCADO, PARMESAN, AND BUTTERToss cooked pasta with 125 grams unsalted butter until fully coated.

Season with salt and pepper after adding 1 cup freshly grated Parmesan cheese. Decorate with more grated cheese and chopped flat-leaf parsley, if desired, before serving. pappardelleSHNS is a kind of pasta. On Twitter, you can follow Life Style at @Life Style News.

Olive Oil:

This recipe calls for high-quality olive oil, as the quality of the oil makes a significant difference in the final flavor. Olive oil is the main taste in this dish, and you should choose a high-quality variety. Making the right choice will make all the difference, so choose wisely. If you want the greatest flavor, make sure you use extra virgin olive oil.

Pasta Tips:

For this dish, make sure to boil your pasta in salted water before draining. My recipe includes it as an ingredient and includes directions for making it. You want the pasta to soak up some of the salty water so that you may season the spaghetti later in the cooking process. If necessary, you may always add additional salt to your liking. Do you want to experiment with a new form of pasta? Go ahead and do it! This recipe will work with a variety of pasta shapes, including angel hair, linguine, penne, and more!

Easy Spaghetti (Cooked in 15 Mins)

Remember to use salted water while you are cooking your pasta for this dish. The ingredient and the directions are both mentioned as “included.” You want the pasta to soak up some of the salty water so that you may season your pasta later in the process of cooking it. There’s always the option of adding additional salt to suit your taste. Using a different shape of pasta is something you may consider. Feel free to take advantage of this opportunity. You may use angel hair pasta or linguine or penne or any other type of pasta you like with this dish.

How to Make Spaghetti?

It was inspired by Leite’s Culinaria to create this simple spaghetti dish. This is a really easy and tasty meal that can be prepared in about 15 minutes.

The Ingredients for Easy Spaghetti:

Spaghetti may be enhanced in flavor by a variety of ingredients. Here is a list of common pantry ingredients that may be used to enhance the flavor of pasta:

• A high-quality olive oil or extra-virgin olive oil is recommended. Garlic, salt, freshly ground black pepper, dried red chili flakes

When garlic and olive oil come together to sizzle, something magical happens. With the addition of garlic, this simple and ordinary spaghetti is transformed into something so wonderful that you will want to eat it for supper every night!

What Dishes to Serve with this Recipe?

The best way to serve this dish is with a main dish and a side dish, such as Honey Lime Chicken, Creamy Garlic Chicken, Roasted Shrimp Scampi, or Honey Mustard Baked Salmon, and side dishes such as Garlic Herb Roasted Potatoes, Honey Butter Roasted Carrots, or Parmesan Roasted Cauliflower. The possibilities are virtually limitless.

How Many Calories Per Serving?

The calories in this meal are just 481 per serving.

What Dishes To Serve with this Recipe?

I offer the following dishes for a healthful supper that is also quick and easy to prepare on a weeknight. Learn how to make quick and easy dinners! Preparation time: 5 minutes Preparation time: 10 minutes 15 minutes is the whole time allotted.

Ingredients

• I offer the following dishes for a healthful supper that is also quick and easy to prepare on a weekday. Find out how to make quick and simple dinners with these tips. Minutes Required for Preparation ten minutes to prepare 15 minutes total time

Instructions

1. Preparing the pasta according to the package directions until it is al dente is essential. Drain the water and set it aside
2. Heat a skillet over medium heat and add the olive oil and butter. Sauté the garlic until fragrant, then add the spaghetti and toss to combine. Season with salt, pepper, and red pepper flakes to taste. Stir everything together thoroughly. Remove the dish from the oven, sprinkle with parsley, and serve immediately

Nutrition Information

The recipe serves 2 people and has 481 calories per serving. 7 g of total fat 3 g of Saturated Fatty Acids Cholesterol15mg Sodium8mg Carbohydrates87g Fiber4g Sugar3g Protein15g

Reader Interactions

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.

You may experiment with different spices and veggies to see what works best for you. To see more creamy pasta dishes, have a look at my garlic butter shrimp pasta and my homemade alfredo sauce recipes. If you enjoy tomato sauces, you should definitely try my amazing eggplant pasta!

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.

The Directions

1. 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.

Recipe Video

Despite the fact that this dish is quite simple to prepare, it is always beneficial to see a little video, which I have produced for you. Take a look at it in the video below!

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
• Salads
• 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.

• Pasta (225g)
• 4 tablespoons butter (divided)
• 3 cloves garlic (sliced)
• 14 teaspoon crushed black pepper
• 1 teaspoon salt
• 12 cup parmesan
• 14 cup parsley
• 8 oz (225g)

• 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.

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