One Pot Garlic Butter Pasta (Printable Version)
Aromatic garlic and creamy butter create this irresistibly silky single-pot pasta, ready in just 25 minutes.
# What You Need:
→ Pasta
01 - 14 oz spaghetti or linguine
02 - 4 cups vegetable broth or water
→ Garlic Butter Sauce
03 - 4 tablespoons unsalted butter
04 - 6 garlic cloves, minced
05 - 1 tablespoon olive oil
06 - ½ cup grated Parmesan cheese
07 - Zest and juice of ½ lemon (optional)
08 - 2 tablespoons chopped fresh parsley
09 - Salt and pepper, to taste
# How To Make:
01 - In a large pot or deep skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
02 - Add the uncooked pasta to the pot. Pour in the vegetable broth or water, ensuring the pasta is just covered. Season lightly with salt.
03 - Bring to a boil, then reduce to a simmer. Stir frequently to prevent sticking, and cook uncovered for 9-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
04 - Reduce heat to low. Stir in grated Parmesan, lemon zest and juice (if using), and chopped parsley. Toss until the sauce coats the pasta and becomes creamy. Adjust seasoning with salt and pepper.
05 - Serve immediately, garnished with extra parsley and Parmesan if desired.
# Expert Advice:
01 -
- The pasta cooks directly in its own sauce, creating starch thickened silkiness that no separate boiling could ever achieve
- From fridge to table in twenty minutes flat with exactly one pot to wash afterward
- Simple ingredients transform into restaurant quality richness through the magic of timing
02 -
- Stir more often than you think you need to, especially as the liquid reduces and the starch thickens
- The sauce continues thickening off the heat, so remove from heat while it still looks slightly looser than ideal
03 -
- Room temperature butter melts more evenly and incorporates into the sauce without separating
- Grate your own Parmesan fresh for the smoothest melt and deepest flavor