Garlic Butter Tender Noodles (Printer View)

Tender noodles coated in rich garlic butter with fresh parsley and optional Parmesan for flavor boost.

# 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 finely chopped fresh parsley
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)

# Method Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup pasta cooking water, then drain.
02 - Melt 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 drained pasta to the skillet and toss to coat evenly in garlic butter. Add reserved pasta water if noodles appear dry.
04 - Stir in chopped parsley, sea salt, and freshly ground black pepper. Toss thoroughly to combine all ingredients.
05 - Divide noodles between serving bowls. Garnish with grated Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready faster than you can order takeout, but tastes like you've been simmering something all day.
  • The garlic becomes sweet and mellow instead of sharp, which is the secret nobody talks about.
  • You probably have everything already, which means dinner happens right now, not after a grocery run.
02 -
  • The pasta water is not an afterthought—that starch is what makes the sauce coat the noodles instead of pooling at the bottom of the bowl.
  • Low heat for the garlic is non-negotiable; one moment of carelessness and it goes from golden to burnt, and there's no coming back from burnt garlic.
03 -
  • Save that pasta water before you drain—the starch in it is what turns butter and garlic into something that clings to noodles instead of separating.
  • Taste constantly as you season; salt and pepper are the tools that make this dish sing, and your palate is the best judge of how much you need.
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