One Pot Garlic Butter Pasta (Printable Version)
Creamy pasta with garlic butter and Parmesan, all made in one pot for easy cleanup.
# 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 - 1/2 cup grated Parmesan cheese
07 - Zest and juice of 1/2 lemon (optional)
08 - 2 tablespoons chopped fresh parsley
09 - Salt and pepper, to taste
# How-To:
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 a 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 if using, 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 -
- The pasta literally cooks in the broth, creating its own silky sauce from starch release
- One pot means almost zero cleanup, which feels like cheating
- Butter and garlic transform simple ingredients into something restaurant worthy
02 -
- Keep stirring during simmering or the pasta will stick together in stubborn clumps
- The sauce continues thickening off heat, so remove from stove while it looks slightly looser than you want
- Use freshly grated Parmesan because pre grated cheese resists melting and creates a grainy texture
03 -
- Room temperature butter melts more evenly and prevents sauce from breaking
- Grate your lemon zest before juicing to make the most of every fruit