Garlic Butter Pasta (Print Version)

Aromatic pasta tossed in rich garlic butter sauce with lemon and Parmesan.

# Ingredient List:

→ 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 (optional)
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 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in red pepper flakes and lemon zest.
03 - Add drained pasta to the skillet with the garlic butter sauce. Toss thoroughly to coat, adding reserved pasta water as needed to achieve desired consistency.
04 - Stir in lemon juice and half of the Parmesan cheese. Season with salt and pepper to taste, tossing to distribute evenly.
05 - Divide pasta among serving plates. Top with remaining Parmesan cheese and chopped fresh parsley.

# Expert Advice:

01 -
  • It transforms pantry staples into something that tastes like it came from a restaurant
  • The whole thing comes together in under 30 minutes, making it perfect for those nights when you need a hug in a bowl
02 -
  • Burnt garlic has a bitter, acrid taste that cannot be fixed, so if you see it turning dark brown, start over rather than trying to power through
  • Pasta continues cooking in the hot skillet, so drain it when it is slightly firmer than you want it to end up
03 -
  • Room temperature butter melts more evenly than cold butter straight from the fridge, so set it out while you prep everything else
  • Microplane your lemon zest instead of grating it, because it catches only the bright yellow outer layer and leaves behind the bitter white pith

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