Garlic Butter Pasta (Print Layout)
Comforting pasta in rich garlic butter with lemon zest and Parmesan
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Garlic Butter Sauce
02 - 4 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 2 tbsp extra-virgin olive oil
05 - 1/4 tsp crushed red pepper flakes
06 - Zest of 1 lemon
07 - 1 tbsp fresh lemon juice
08 - 1/4 cup freshly grated Parmesan cheese
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp chopped fresh parsley
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned. Stir in the red pepper flakes and lemon zest.
03 - Add the drained pasta to the skillet. Toss to coat in the garlic butter sauce, adding reserved pasta water as needed to loosen.
04 - Stir in the lemon juice and half of the Parmesan cheese. Season with salt and pepper to taste.
05 - Divide the pasta among serving plates. Top with remaining Parmesan and chopped parsley.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something you'd wait all evening for at a restaurant
- The sauce clings to every strand, turning plain pasta into something absolutely luxurious
- You probably have everything in your pantry right now, making it perfect for those I dont know what to cook nights
02 -
- Garlic goes from perfectly golden to burnt and bitter in seconds, so keep your eyes on it and lower the heat if needed
- That pasta water is liquid gold, dont skip it or your sauce will separate instead of becoming silky and cohesive
03 -
- Room temperature butter melts more evenly and gives you better control over the sauce
- Microplane your cheese directly over the hot pasta so it melts instantly and clings to every strand