One Pot Garlic Butter Pasta (Printable Version)

Silky garlic butter pasta cooked in one pot with aromatic herbs and Parmesan cheese.

# Ingredient List:

→ Pasta Base

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
08 - 2 tablespoons chopped fresh parsley
09 - Salt and pepper to taste

# Step-by-Step Instructions:

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, 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.

# Tips from hearthlykitchen:

01 -
  • The pasta cooks directly in the broth, absorbing all that garlic butter flavor while creating its own silky sauce
  • Ready in about 20 minutes with only one pot to wash, making it perfect for busy weeknights when you still want something special
02 -
  • Stir the pasta frequently while it simmers, or it will stick together and you will end up with a glued mess instead of silky coated strands
  • The liquid will look too soupy at first, but keep cooking and the starch from the pasta will thicken it into the most beautiful glossy sauce
03 -
  • Mince your garlic finely so it infuses the oil evenly without leaving large chunks that can burn and turn bitter
  • Room temperature butter melts more smoothly into the hot pasta, creating a better emulsion than cold butter straight from the fridge

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