Key Takeaways
- 15-minute meal that tastes like you spent hours in the kitchen
- Budget-friendly dinner that doesn’t sacrifice flavor
- Versatile base recipe with endless variation possibilities
- Perfect for beginners with clear, foolproof instructions
Why You Need This Recipe Now
Ever stared at your pantry wondering what to make for dinner? We’ve all been there.
When time is short but you crave something better than takeout, this garlic butter spaghetti comes to the rescue.
This garlic butter spaghetti with herbs transforms basic ingredients into a restaurant-worthy dish in just 15 minutes. It’s the secret weapon busy home cooks need in their arsenal.
No fancy techniques required—just simple ingredients working together to create buttery, garlicky perfection on your plate.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 450 | – |
| Total Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 320mg | 14% |
| Total Carbohydrates | 58g | 21% |
| Dietary Fiber | 2g | 7% |
| Sugars | 2g | – |
| Protein | 12g | 24% |
Based on a 2,000 calorie diet. Serving size: 1/4 of recipe
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Spaghetti | 1 pound (16 oz) | Regular or whole wheat |
| Unsalted butter | 6 tablespoons | Room temperature |
| Garlic cloves | 6 large cloves | Freshly minced |
| Fresh herbs | 1/4 cup total | Parsley, basil, or combination |
| Parmesan cheese | 1/2 cup | Freshly grated |
| Salt | 1 tablespoon | For pasta water |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Extra virgin olive oil | 2 tablespoons | High quality |
| Lemon | 1 small | Zest and juice (optional) |
Equipment Needed
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet | For making sauce |
| Cutting board | For mincing garlic and herbs |
| Sharp knife | For prep work |
| Measuring cups & spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Tongs | For tossing pasta |
| Microplane/zester | For lemon zest and cheese (optional) |
| Small bowl | For reserving pasta water |
Ingredient Substitutions
Can’t find exactly what you need? Try these swaps:
- Pasta: Any long pasta works—linguine, fettuccine, or angel hair
- Butter: Dairy-free butter alternative (adjust salt accordingly)
- Fresh herbs: 1 tablespoon dried Italian herbs if fresh unavailable
- Parmesan: Pecorino Romano or nutritional yeast for dairy-free option
- Garlic: 1 teaspoon garlic powder (less flavorful but works in a pinch)
Super-Detailed Step-by-Step Instructions
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Before You Begin
- Read through the entire recipe
- Understand all steps before starting
- Check that you have all ingredients and tools ready
- Note how long each step will take
- Set up your workspace
- Clear counter space for prep work
- Place cutting board and knife in central position
- Keep measuring tools within reach
- Place colander in sink ready for draining pasta
Preparation Phase
- Prepare your ingredients
- For the garlic:
- Peel 6 large garlic cloves by placing them under the flat side of your knife
- Press down firmly with your palm until the skin cracks
- Remove and discard the skin
- Place peeled garlic on cutting board
- Hold knife with tip on board and mince by rocking blade back and forth
- Continue until garlic pieces are very small (about 1/16 inch or rice-grain size)
- Mound minced garlic and set aside
- For the herbs:
- Rinse herbs under cold water
- Pat dry with paper towels
- Remove stems from parsley and/or basil
- Stack leaves together
- Roll into a tight bundle
- Slice into thin strips (chiffonade for basil)
- Then chop across the strips to create small pieces
- Measure 1/4 cup total and set aside
- Reserve a small amount (about 1 tablespoon) for garnish
- For the cheese:
- If using block Parmesan, grate using the small holes of a box grater
- Or use a microplane for finer texture
- Measure 1/2 cup and set aside
- For the lemon (if using):
- Wash lemon under cool water
- Pat dry with paper towel
- Using microplane or zester, gently rub lemon against it
- Zest only the yellow part (the white pith is bitter)
- Set zest aside
- Cut lemon in half and set aside for juicing later
- For the garlic:
- Measure remaining ingredients
- Place 6 tablespoons butter on a small plate to soften
- Measure 2 tablespoons olive oil
- Have salt, pepper, and red pepper flakes (if using) ready
Cooking Phase
- Begin cooking the pasta
- Select a pot large enough to hold 4 quarts (16 cups) of water plus pasta
- Fill pot with 4 quarts of cold water
- Place pot on stove over high heat
- Add 1 tablespoon salt to water (it should taste like seawater)
- Cover pot with lid to bring to a boil faster
- Once water reaches a full rolling boil (big bubbles), remove lid
- Add entire package of spaghetti
- Important technique: As pasta softens, gently push it down into water
- Use tongs or a wooden spoon to stir immediately to prevent sticking
- Set timer according to package directions (usually 8-10 minutes for al dente)
- Stir occasionally during cooking
- Prepare for pasta water reservation
- Place measuring cup or heat-safe bowl near stove
- Remember to reserve 1 cup of pasta water before draining
- Make the garlic butter sauce (start when pasta is about halfway done)
- Place large skillet on stove over medium-low heat
- Add 2 tablespoons olive oil
- Add 4 tablespoons (half) of the butter
- Allow butter to fully melt (about 1 minute)
- Watch for butter to stop foaming
- Add all minced garlic to pan
- Critical step: Keep heat medium-low to prevent burning
- Stir continuously with wooden spoon
- Cook for 1-2 minutes until garlic is fragrant and slightly softened
- Visual cue: Garlic should remain light golden, not brown
- If garlic starts to darken too quickly, remove pan from heat immediately
- Check pasta doneness
- Pasta should be firm to the bite (al dente) but not hard in the center
- Test by removing one strand, running under cool water, and tasting
- If needed, continue cooking for 1-minute intervals, testing each time
- Reserve pasta water and drain pasta
- When pasta is done, use measuring cup to carefully scoop out 1 cup of pasta water
- Place reserved water nearby
- Carefully pour pasta into colander in sink
- Do not rinse the pasta – the starch helps the sauce stick
- Combine pasta and sauce
- Return drained pasta to the skillet with garlic butter
- If skillet isn’t large enough, return pasta to pot and add sauce to it
- Add remaining 2 tablespoons butter
- Using tongs, lift and toss pasta continuously until butter melts
- Beginner technique: If using pot, hold with one hand and use tongs with other
- Continue tossing for 30 seconds to coat evenly
- Add 1/4 cup of reserved pasta water
- Toss again for 30-60 seconds until water is absorbed and sauce looks glossy
- Visual cue: Pasta should look shiny, not dry or overly wet
- Add finishing touches
- Reduce heat to low
- Add most of the chopped herbs (reserve about 1 tablespoon for garnish)
- Sprinkle in 1/4 cup of the Parmesan cheese
- Add 1/2 teaspoon black pepper
- Add 1/4 teaspoon red pepper flakes (if using)
- Gently toss everything together using tongs
- Sauce consistency check: If pasta looks dry, add more pasta water, 2 tablespoons at a time
- Continue to toss gently until sauce is silky and clings to pasta
- For extra brightness, add lemon zest and squeeze in half the lemon (optional)
- Taste a strand of pasta and adjust seasonings if needed:
- More salt if flavor is flat
- More black pepper for spice
- More lemon juice for brightness
- More pasta water if too dry
Serving Phase
- Plate your pasta
- Remove skillet or pot from heat
- Warm 4 serving plates (microwave empty plates for 15 seconds or run under hot water and dry)
- Use tongs to divide pasta evenly among plates, twisting to create height
- If some sauce remains in pan, spoon it over each serving
- Sprinkle remaining Parmesan cheese on top of each portion
- Scatter reserved fresh herbs over each plate
- Add a final crack of black pepper (optional)
- Serve immediately while hot
Troubleshooting Common Issues
Problem: Pasta is sticking together
Solution: Make sure to use enough water (4 quarts) when boiling pasta and stir immediately after adding to pot. If already drained, toss with a bit of olive oil. Next time, reserve more pasta water and use it generously when tossing.
Problem: Garlic turned brown or burned
Solution: The sauce is likely ruined and will taste bitter. Start over with fresh garlic and keep heat lower (medium-low or low). Remember that garlic cooks very quickly (1-2 minutes max). When in doubt, remove from heat while still cooking.
Problem: Sauce is too dry
Solution: Add more reserved pasta water, 2 tablespoons at a time, while tossing pasta until desired consistency is reached. The sauce will continue to thicken as it stands, so err on the side of slightly more liquid.
Problem: Not enough flavor
Solution: This is usually a salt issue. Add more salt gradually, tasting after each addition. Also try: more freshly grated cheese, a squeeze of lemon juice to brighten flavors, or an extra drizzle of good olive oil.
Problem: Herbs turned black
Solution: Added herbs too early. Add delicate herbs like basil at the very end of cooking, just before serving.
Variations To Try
Protein Additions
- Garlic Shrimp Pasta: Add 1 pound of shrimp (sauté for 2-3 minutes in the garlic butter before adding pasta)
- Chicken Version: Mix in 2 cups of shredded rotisserie chicken at the end
- Italian Sausage: Brown 1/2 pound crumbled sausage before making garlic butter
Veggie Options
- Primavera Style: Toss in 2 cups baby spinach at the end (will wilt from the heat)
- Cherry Tomato Burst: Add 1 cup halved cherry tomatoes when adding the herbs
- Pea & Prosciutto: Mix in 1 cup frozen peas during the last minute of cooking pasta and add 4 oz torn prosciutto
Flavor Twists
- Lemon Garlic: Add zest and juice of a whole lemon
- Spicy Version: Double the red pepper flakes or add 1 minced fresh chili
- Mushroom Butter: Sauté 8 oz sliced mushrooms before adding garlic
- Pesto Fusion: Stir in 2 tablespoons prepared pesto sauce at the end
Storage & Reheating
Storage
- Refrigerator:
- Allow pasta to cool completely (no more than 2 hours at room temperature)
- Transfer to airtight container
- Store in refrigerator for up to 3 days
- Freezer:
- Not recommended (pasta texture becomes mushy)
- If necessary, freeze sauce separately from pasta
Reheating
- Stovetop (best method):
- Place large skillet over medium-low heat
- Add 1 tablespoon butter or olive oil
- When warm, add leftover pasta
- Add 1-2 tablespoons water or milk
- Cover with lid for 1 minute
- Remove lid and gently stir until heated through (about 3-4 minutes)
- Add fresh herbs if available
- Microwave (quick method):
- Place single portion in microwave-safe bowl
- Add 1 tablespoon water
- Cover with damp paper towel
- Heat on 70% power for 1 minute
- Stir gently
- Continue heating in 30-second intervals until warm
- Let stand 1 minute before eating
Safety Notes & Helpful Tips
Safety First
- Always wash hands with soap for 20 seconds before and after handling food
- Keep raw proteins separate from other ingredients if adding meat
- Heat leftover pasta to 165°F when reheating
- Don’t leave finished pasta at room temperature for more than 2 hours
Pro Tips for Perfect Pasta
- Butter quality matters – use the best unsalted butter you can afford
- Fresh garlic is key – pre-minced lacks flavor and can burn more easily
- Don’t rinse pasta – the starch helps sauce adhere
- Watch your heat – keeping it medium-low prevents burning garlic
- Always save pasta water – it’s liquid gold for creating silky sauces
- Fresh herbs make a difference – add most at the end of cooking
- Timing is everything – have everything prepped before turning on heat
Make-Ahead Options
- Mince garlic and chop herbs up to 24 hours ahead (store covered in refrigerator)
- Measure dry ingredients in advance
- Grate cheese up to 3 days ahead (store in sealed container)
- Prepare full recipe up to 2 hours ahead and reheat gently with extra pasta water
First-Timer Success Tips
- Try tasting as you go – this builds cooking confidence
- Start with less seasoning – you can always add more
- It’s better to undercook – you can always cook longer, but you can’t undo overcooked pasta
- Trust your senses – when garlic smells fragrant, it’s probably done
- Enjoy the process – simple cooking should be fun, not stressful
