Ingredients
- 8 oz spaghetti or pasta of choice
- 4 tbsp unsalted butter
- 4 garlic cloves, finely minced
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Optional: 1/4 cup grated Parmesan, 2 tbsp chopped parsley, pinch of red pepper flakes, zest of 1/2 lemon
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, melt butter and add garlic. Sauté 1–2 minutes until fragrant and lightly golden.
- Add cooked pasta and 2–3 tablespoons reserved water to skillet.
- Toss pasta with garlic butter until evenly coated and glossy, adding more water as needed.
- Season with salt and pepper to taste.
- Stir in optional Parmesan, parsley, red pepper flakes, or lemon zest if using.
- Serve warm, garnished with extra cheese or herbs.
Notes
- Add sautéed shrimp, grilled chicken, or vegetables for a more substantial meal.
- Finish with a squeeze of lemon juice for brightness.
- Use half butter and half olive oil for a lighter version.
- Mix in fresh spinach or cherry tomatoes at the end for color and freshness.
- Use vegan butter and skip cheese to make it dairy‑free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup cooked pasta
- Calories: 340
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
