Garlic Butter Tender Noodles (Printable)

Tender noodles tossed with fragrant garlic butter and fresh parsley for a quick, comforting meal.

# What You'll Need:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - 2 tbsp fresh parsley, finely chopped
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Finishing

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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine until al dente according to package instructions. Reserve 1/4 cup of pasta cooking water, then drain the noodles.
02 - Melt unsalted butter in a large skillet over medium-low heat. Add minced garlic and crushed red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant without browning.
03 - Add drained pasta to the skillet and toss to coat in the garlic butter. If the noodles appear dry, add a splash of reserved pasta water to loosen the sauce.
04 - Incorporate chopped fresh parsley, sea salt, and freshly ground black pepper. Toss thoroughly to evenly distribute flavors.
05 - Divide the noodles between serving bowls. Top with grated Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready faster than delivery and tastes infinitely better than anything boxed.
  • The garlic butter becomes this glossy, clinging sauce that makes even basic pasta feel luxurious.
  • One pot, one skillet, and somehow you've created something that feels like you tried harder than you actually did.
02 -
  • Don't brown the garlic—the difference between fragrant and burnt happens in seconds, and burnt garlic tastes bitter no matter how much fresh parsley you add.
  • That reserved pasta water is non-negotiable; it's the starch that transforms loose butter into a sauce that clings and coats rather than pooling at the bottom of the bowl.
03 -
  • Keep the heat low when infusing the butter with garlic—high heat rushes everything and you'll miss the window of golden fragrance before it burns.
  • Tear or roughly chop your parsley by hand instead of mincing it finely; larger pieces stay brighter green and don't bruise as easily, keeping that fresh taste intact.
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