Garlic Butter Tender Noodles (Print Version)

Tender noodles with rich garlic butter, parsley, and a touch of spice for comfort and flavor.

# 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, plus more for pasta water
07 - 1/4 tsp freshly ground black pepper

→ Finishing

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup pasta cooking water, then drain the noodles.
02 - Melt the butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant without browning.
03 - Add the drained pasta to the skillet and toss to coat evenly in the garlic butter. If the noodles seem dry, incorporate a small amount of the reserved pasta cooking water.
04 - Stir in the chopped parsley, sea salt, and black pepper. Toss thoroughly to distribute seasoning.
05 - Divide the noodles between serving bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Additional Tips::

01 -
  • Ready in 15 minutes, which means you can make it on even the most chaotic weeknights without thinking.
  • It uses five core ingredients and somehow tastes like you've been simmering something all day.
  • There's no complicated technique to master—just patience with the garlic so it turns golden instead of bitter.
02 -
  • Garlic browns in seconds once it hits the right temperature—keep the heat at medium-low and don't walk away. Burnt garlic tastes bitter and angry.
  • The pasta water isn't just a backup; it's how you get a silky sauce that clings instead of pooling. Save it every time.
03 -
  • Room-temperature garlic is easier to mince finely—cold cloves from the fridge can be stubborn and bruise under the knife.
  • If you're making this for more than two people, double the garlic butter but only add it to half the pasta at first, tossing well before adding more; it distributes more evenly this way.
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