Easy Garlic Herb Butter Pasta
A quick and delicious garlic herb butter pasta perfect for weeknight dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce
- 1 Knife for chopping herbs and garlic
Ingredients
Pasta and Sauce
- 12 ounces pasta of choice
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Optional Add-ins
- Grated Parmesan cheese for serving
- Red pepper flakes for heat
- Sautéed mushrooms for extra texture
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet over medium heat, melt the butter.
- Add minced garlic to the melted butter and sauté for 1-2 minutes, careful not to brown it.
- Stir in chopped parsley and basil, allowing the flavors to infuse into the butter. Season with salt and pepper.
- Add cooked pasta to the skillet. Toss gently to coat with the garlic herb butter. Add reserved pasta water as needed for desired sauce consistency.
Serving
- Serve the pasta immediately, garnished with extra fresh herbs and Parmesan cheese if desired.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh herbs for the best flavor. Adjust garlic to taste. Reserve pasta water to help sauce adhere.
Ingredient Substitutions: Use any pasta shape. Substitute herbs based on availability.
How to Serve: Pair with grilled chicken or salmon. Add a garden salad for contrast.
Storage & Freshness: Store in the refrigerator for up to 3 days. Reheat gently.
Make-Ahead Tips: Pre-chop herbs and mince garlic to save time on busy nights.
Ingredient Substitutions: Use any pasta shape. Substitute herbs based on availability.
How to Serve: Pair with grilled chicken or salmon. Add a garden salad for contrast.
Storage & Freshness: Store in the refrigerator for up to 3 days. Reheat gently.
Make-Ahead Tips: Pre-chop herbs and mince garlic to save time on busy nights.