Quick and Easy Butter Noodles
Quick and Easy Butter Noodles
Ingredients
- 1 pound spaghetti
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons avocado oil
- 1 stick unsalted butter
- 4 garlic, cloves, minced
- 1/4 cup yellow onion, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon chicken bouillon
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 8 min
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the spaghetti and set aside.
⏱️ 10 min
- 3
While the pasta is cooking, heat the avocado oil and butter in a large skillet or pot over medium heat until the butter is melted.
⏱️ 2 min
- 4
Add the minced garlic and minced onions to the skillet. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Stir in the Italian seasoning and red pepper flakes, cooking for another 30 seconds to allow the flavors to bloom.
⏱️ 1 min
- 6
Add the cooked spaghetti to the skillet with the aromatics. Pour in 1 cup of the reserved pasta water and the chicken bouillon. Stir well to combine.
⏱️ 2 min
- 7
Stir in the grated Parmesan cheese and the juice from 1/2 a lemon. Continue to stir, adding more reserved pasta water a splash at a time if needed, until a creamy sauce forms and coats the noodles.
⏱️ 3 min
- 8
Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 1 min
- 9
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick and Easy Butter Noodles
- 1 pound spaghetti
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons avocado oil
- 1 stick unsalted butter
- 4 garlic, cloves, minced
- 1/4 cup yellow onion, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon chicken bouillon
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat.
⏱️ 8 min - 2
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the spaghetti and set aside.
⏱️ 10 min - 3
While the pasta is cooking, heat the avocado oil and butter in a large skillet or pot over medium heat until the butter is melted.
⏱️ 2 min - 4
Add the minced garlic and minced onions to the skillet. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Stir in the Italian seasoning and red pepper flakes, cooking for another 30 seconds to allow the flavors to bloom.
⏱️ 1 min - 6
Add the cooked spaghetti to the skillet with the aromatics. Pour in 1 cup of the reserved pasta water and the chicken bouillon. Stir well to combine.
⏱️ 2 min - 7
Stir in the grated Parmesan cheese and the juice from 1/2 a lemon. Continue to stir, adding more reserved pasta water a splash at a time if needed, until a creamy sauce forms and coats the noodles.
⏱️ 3 min - 8
Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 1 min - 9
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley.
⏱️ 1 min