One Pot Garlic Butter Pasta (Print Version)
Creamy, aromatic pasta made in a single pot with garlic butter and Parmesan. Ready in 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 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. 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 the pasta and becomes creamy. Adjust seasoning with salt and pepper.
05 - Serve immediately, garnished with extra parsley and Parmesan if desired.
# Expert Hints:
01 -
- The pasta cooks directly in the liquid, creating a silky sauce that actually clings to every strand
- Ready in about 20 minutes from start to finish, making it perfect for those nights when takeout sounds tempting but homemade feels better
02 -
- The pasta continues absorbing liquid even after you turn off the heat, so leave a little extra moisture in the pan
- Stirring frequently is non negotiable, or you will end up with a stubborn layer of starch on the bottom
03 -
- Reserve about ¼ cup of the cooking liquid before it fully absorbs, just in case you need to thin the sauce at the end
- Grate your Parmesan fresh from a block rather than using pre grated cheese for better melting