One Pot Garlic Butter Pasta (Print Page)
Creamy, garlicky pasta cooked in one pot for effortless cleanup and maximum flavor.
# 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
08 - 2 tablespoons chopped fresh parsley
09 - Salt and pepper, to taste
# Directions:
01 - Heat olive oil and butter in a large pot or deep skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
02 - Add uncooked pasta to the pot. Pour in vegetable broth or water, ensuring pasta is just covered. Season lightly with salt.
03 - Bring to a boil, then reduce to simmer. Stir frequently to prevent sticking and cook uncovered for 9-12 minutes until pasta is al dente and most liquid has been absorbed.
04 - Reduce heat to low. Stir in grated Parmesan, lemon zest and juice, and chopped parsley. Toss until sauce coats pasta and becomes creamy. Adjust seasoning with salt and pepper.
05 - Serve immediately, garnished with extra parsley and Parmesan if desired.
# Expert Tips:
01 -
- Everything happens in one pot, meaning less cleanup and more time enjoying your meal
- The starch from the pasta creates an incredibly silky sauce without any cream
02 -
- Reserve about ½ cup of the cooking liquid before reducing, in case you need to loosen the sauce at the end
- The pasta continues absorbing liquid after you remove it from heat, so the sauce should look slightly looser than your final target
03 -
- Use room temperature butter so it melts evenly and does not separate from the starches
- Minced garlic should be somewhat uniform so it cooks at the same rate