One Pot Garlic Butter Pasta (Printable)
Creamy, aromatic pasta with garlic and butter, made entirely in one pot for easy cleanup and rich flavor.
# What You'll 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
08 - 2 tablespoons chopped fresh parsley
09 - Salt and pepper, to taste
# How to Make It:
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, and chopped parsley. Toss until 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 -
- Everything happens in one pot, meaning maximum flavor with minimal cleanup
- The starch from the pasta creates an incredibly silky sauce without any cream
- Ready in 25 minutes flat for those nights when cooking feels like a chore
02 -
- The pasta will continue absorbing liquid as it sits, so the sauce should look slightly looser than you want when you take it off the heat
- Stirring frequently is not optional, it's what keeps the pasta from becoming one solid mass
- Reserve some pasta water before it all evaporates, just in case you need to loosen the sauce at the end
03 -
- Use the smallest pot that will hold everything, less surface area means better sauce reduction
- Grate your own Parmesan, pre-grated cheese has anti-caking agents that prevent smooth melting