One Pot Garlic Butter Pasta (Printable)
Creamy, aromatic pasta cooked in one pot with garlic butter and parmesan. Ready in 25 minutes.
# Ingredient List:
→ 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
# Steps:
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, being careful not to burn the garlic.
02 - Add uncooked pasta directly to the pot. Pour in vegetable broth or water, ensuring pasta is just covered. Season lightly with salt to enhance flavor absorption during cooking.
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, creating a starchy base for the sauce.
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 to taste.
05 - Serve immediately while hot, garnished with additional parsley and Parmesan if desired. The dish is best enjoyed fresh from the stove.
# Expert Tips:
01 -
- Everything happens in one pot, so you get maximum flavor with minimum cleanup
- The garlic butter sauce clings to every strand like it was made for each other
- It comes together in about 25 minutes but tastes like something you'd order at a restaurant
02 -
- The sauce thickens quickly as it cools, so if it looks too loose right after cooking, give it a minute to come together before adding more liquid
- Stirring frequently is non negotiable, especially toward the end when the liquid is almost gone and the pasta wants to cling to the bottom of the pot
- Using room temperature butter helps it melt evenly and emulsify into the sauce faster than cold butter would
03 -
- Mince the garlic finely so it distributes evenly throughout the sauce instead of leaving big chunks
- Add the lemon juice at the very end to preserve its bright, fresh flavor and prevent it from breaking the sauce