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A bowl of spaghetti topped with chopped parsley and grated cheese, with a fork twirling some pasta.

Garlic Butter Pasta for Busy Weeknights

Author: Jessica Haggard
Golden garlic, rich butter, olive oil, and Parmesan come together over spaghetti for a simple garlic butter pasta that tastes far more indulgent than the effort it takes. It's a budget-friendly weeknight dinner that comes together in just 20 minutes and is easy to dial up or down depending on who's at the table.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 4
Calories 544 kcal

Ingredients
 
 

  • 12 ounces spaghetti
  • 4 tablespoons butter divided
  • 3 tablespoons olive oil
  • 6 cloves garlic thinly sliced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt plus more for pasta water
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh parsley chopped, for garnish
  • ¼ cup grated Parmesan cheese for garnish

Instructions
 

  • Cook the pasta al dente.
    Uncooked spaghetti partially submerged in boiling water in a stainless steel pot on a stovetop.
  • Cook the garlic in butter and olive oil.
    Sliced garlic simmering in melted butter in a pan on a stovetop.
  • Stir in the red pepper flakes, salt, and black pepper.
    A skillet on a stovetop with bubbling melted butter and brown bits forming in the center.
  • Add the drained spaghetti to the skillet and toss until the noodles are coated in the garlic butter sauce. Melt remaining butter over the pasta.
    A pot of plain cooked spaghetti sits on a stovetop burner, lightly coated with oil and small bits of seasoning visible.
  • Top with parsley and Parmesan, then serve warm.
    A pan of cooked spaghetti topped with chopped parsley, grated cheese, and minced garlic sits on a stove burner.

Notes

Drain the pasta when it is just shy of al dente. It will finish in the skillet.
Serve: Serve as a main dish with salad and garlic bread. It pairs well with shrimp, scallops, chicken, or steak. For a complete meal, add a chilled glass of Pinot Grigio or Sauvignon Blanc.
Store: Keep cooled pasta in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. Reheat in a skillet over medium heat with a splash of olive oil or water, adding fresh parsley and Parmesan after warming.

Nutrition

Calories: 544kcalCarbohydrates: 66gProtein: 14gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 36mgSodium: 357mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 795IUVitamin C: 6mgCalcium: 91mgIron: 2mg
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