Garlic Butter Tender Noodles (Print Version)

Tender noodles coated with garlic butter, parsley, and a touch of lemon zest for a satisfying comfort dish.

# Ingredient List:

→ 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 finely chopped fresh parsley
06 - 1/2 tsp sea salt, plus additional 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)

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water, then drain.
02 - Melt the butter in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant but not browned.
03 - Add the drained pasta to the skillet and toss to coat evenly with the garlic butter. If the noodles seem dry, add a splash of the reserved pasta water.
04 - Stir in the parsley, sea salt, and black pepper. Toss well to combine.
05 - Divide the noodles between bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It's faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The pasta water is your secret weapon—it transforms plain butter into silky, cling-to-every-strand luxury.
  • You probably have everything in your pantry right now, which means dinner happens in 15 minutes flat.
02 -
  • Low heat is your friend with the garlic—even a few seconds too long and it burns, turning bitter and acrid, so keep your attention on the pan.
  • Don't skip reserving the pasta water; it's the difference between dry noodles sliding around and silky, cohesive pasta that tastes intentional.
03 -
  • Brown the garlic in the butter just until it smells incredible, then immediately remove from heat—residual heat will keep cooking it even after you've turned the burner off.
  • If you accidentally brown the garlic, start over with fresh butter and new cloves; there's no saving it once it's bitter.
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