Garlic Butter Pasta

The recipe for garlic butter pasta is very simple and it’s a great base for anything you might want to add to the noodles – vegetables, seafood, etc. The following servings were used for a half-pound of pasta: you can figure out how many that serves, in my house it serves two.


1/2 pound of noodles (angel hair and spaghetti work best, but you could also use penne or bowtie)

1/4 cup butter

1/4 cup extra virgin olive oil

1/2 cup fresh basil or parsley, finely chopped

1/4 cup garlic, minced


Seafood, vegetables, whatever else you might want. I just tossed in a bag of frozen veggies (Green Giant Steamers).

First, make the pasta (I will assume people know how to do this. If not, Google it).

While the pasta is cooking, in a sautee pan, add the butter and garlic on medium-low heat, until the garlic is lightly browned (but not burnt!).

Add the chopped basil or parsley to the pan and stir until slightly wilted, but not mushy.

Make sure you’re keeping an eye on the pasta. About two minutes before the pasta is ready (slightly chewy, but not crunchy), you can throw in the veggies. If you want to cook your veggies separately or are preparing seafood that requires separate preparation, skip this step. I’m just lazy and like to throw the veggies into the pasta water to save time and an extra pot.

Let the pasta finish cooking and then drain. Turn the heat off of the sautee pan.

Once you’ve drained the pasta, just dump the noodles and veggies into your sautee pan. If there isn’t enough room, you can always put the pasta back into its pot or into a large bowl and then pour the butter on top.

Mix together so the garlic butter is coating all of the noodles, then serve and enjoy! I like to throw some cheese on top for a little extra flavor and saltiness. Usually, it’s Parmesan, but I was out so I sprinkled on some feta and it was still delicious!

Buon appetito!

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