Garlic Herb Butter Pasta
A simple, flavorful pasta tossed in garlic-infused butter and fresh herbs for a quick weeknight meal.
Servings: 4 servings
Ingredients
- 8 ounces pasta (shells recommended)
- 2 tablespoons butter
- 1 clove garlic minced
- 1/2 teaspoon crushed red pepper flakes optional
- 2 tablespoons parsley finely chopped
- 2 tablespoons basil chopped or thinly sliced
- 2 tablespoons chives finely chopped
- 1/2 cup parmesan cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, reserving about 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, melt the butter in a skillet over medium heat.
- Add the minced garlic and crushed red pepper flakes (if using) to the melted butter and cook, stirring, for about 1 minute until fragrant but not browned.
- Turn off the heat, add the drained pasta to the skillet, then stir in the grated Parmesan and the chopped parsley, basil, and chives.
- Add a splash (a few tablespoons) of the reserved pasta water and toss continuously until the cheese melts and the pasta is evenly coated; add more pasta water as needed to reach the desired sauce consistency.
- Season generously with salt and freshly ground black pepper, toss once more, and serve immediately with extra Parmesan if desired.
Equipment
- Large Pot
- Skillet
- Colander
- Measuring spoons
- measuring cup
- wooden spoon or tongs
Notes
- Serves 2–4 depending on portion size and accompaniments.
- Omit red pepper flakes to keep the dish mild.
- Reserve pasta water before draining to help form the sauce.
- Use freshly grated Parmesan for best melting and flavor.
- Chop herbs finely for even distribution.