Garlic Butter Pasta with Herbs
Garlic Butter Pasta with Herbs
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
- 1 tablespoon olive oil
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups pasta water, reserved
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt and 1 tablespoon of olive oil to the water.
⏱️ 5 min
- 2
Add the spaghetti to the boiling water. Cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
⏱️ 10 min
- 3
Before draining the pasta, carefully scoop out and reserve 1 1/2 cups of the starchy pasta cooking water. Drain the remaining water from the spaghetti and set the pasta aside.
⏱️ 2 min
- 4
While the pasta is cooking, melt 1/2 cup of unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min
- 5
Add the 6 cloves of minced garlic and 1/2 teaspoon of red pepper flakes (if using) to the melted butter. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it brown or burn.
⏱️ 2 min
- 6
Stir in 1/4 cup of fresh chopped parsley, 2 tablespoons of fresh chopped chives, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of kosher salt into the garlic butter mixture.
⏱️ 1 min
- 7
Add the drained spaghetti to the skillet with the garlic butter sauce. Pour in 1 cup of the reserved pasta water and 1 tablespoon of fresh lemon juice.
⏱️ 1 min
- 8
Toss the spaghetti vigorously with tongs to coat it evenly with the sauce. Continue tossing for 1-2 minutes, allowing the sauce to emulsify and thicken slightly.
⏱️ 2 min
- 9
Stir in 1/2 cup of grated Parmesan cheese until it melts and is well combined with the pasta and sauce. If the sauce is too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 1 min
- 10
Taste and adjust seasoning as needed. Serve immediately, garnished with additional fresh chopped parsley and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Pasta with Herbs
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon kosher salt, for pasta water
- 1 tablespoon olive oil
For the Garlic Butter Sauce
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cups pasta water, reserved
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt and 1 tablespoon of olive oil to the water.
⏱️ 5 min - 2
Add the spaghetti to the boiling water. Cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
⏱️ 10 min - 3
Before draining the pasta, carefully scoop out and reserve 1 1/2 cups of the starchy pasta cooking water. Drain the remaining water from the spaghetti and set the pasta aside.
⏱️ 2 min - 4
While the pasta is cooking, melt 1/2 cup of unsalted butter in a large skillet or Dutch oven over medium heat.
⏱️ 2 min - 5
Add the 6 cloves of minced garlic and 1/2 teaspoon of red pepper flakes (if using) to the melted butter. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it brown or burn.
⏱️ 2 min - 6
Stir in 1/4 cup of fresh chopped parsley, 2 tablespoons of fresh chopped chives, 1/2 teaspoon of freshly ground black pepper, and 1/2 teaspoon of kosher salt into the garlic butter mixture.
⏱️ 1 min - 7
Add the drained spaghetti to the skillet with the garlic butter sauce. Pour in 1 cup of the reserved pasta water and 1 tablespoon of fresh lemon juice.
⏱️ 1 min - 8
Toss the spaghetti vigorously with tongs to coat it evenly with the sauce. Continue tossing for 1-2 minutes, allowing the sauce to emulsify and thicken slightly.
⏱️ 2 min - 9
Stir in 1/2 cup of grated Parmesan cheese until it melts and is well combined with the pasta and sauce. If the sauce is too thick, add a little more reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 1 min - 10
Taste and adjust seasoning as needed. Serve immediately, garnished with additional fresh chopped parsley and grated Parmesan cheese.
⏱️ 1 min