Garlic Butter Spaghetti & Herbs

This garlic butter spaghetti is my weeknight dinner superhero when time is short but I still crave something comforting and delicious. The simplicity of butter, garlic, and herbs creates a dish that feels both luxurious and effortless at the same time.

I first made this pasta during a particularly chaotic Tuesday when I had forgotten to defrost anything for dinner. It was such a hit that it's now part of our regular rotation, especially on those nights when cooking feels like too much effort.

• 8 oz spaghetti: perfect for soaking up the buttery sauce while maintaining a satisfying bite
• 4 tablespoons unsalted butter: creates the silky base for our sauce and allows you to control the salt level
• 6 cloves garlic, minced: the star flavor component that becomes sweet and aromatic when gently cooked
• 1/2 teaspoon red pepper flakes: adds a gentle warmth that balances the richness look for Korean gochugaru for a fruitier heat
• 1/4 cup chopped fresh parsley: brings brightness and color choose flat leaf Italian parsley for stronger flavor
• 1 tablespoon chopped fresh basil: adds a sweet aromatic note that elevates the entire dish
• Salt and freshly ground black pepper: essential for bringing all flavors to life
• 1/2 cup grated Parmesan cheese: adds nutty saltiness and helps the sauce cling to the pasta
• Juice of 1/2 lemon: cuts through the richness with bright acidity use a Meyer lemon when in season

Step-by-Step Instructions

Boil the Pasta:

Cook your spaghetti in generously salted water until al dente about 9 minutes. The pasta should have a slight firmness when bitten. Reserve half a cup of that starchy pasta water before draining this is the secret to a silky smooth sauce.

Create the Garlic Butter Base:

Melt the butter in a large skillet over medium heat until it begins to foam but not brown. Add the minced garlic and red pepper flakes and cook for exactly 1 to 2 minutes stirring constantly. The garlic should become fragrant and slightly golden but never brown which would make it bitter.

Combine and Coat:

Add your drained pasta directly to the skillet with the garlic butter. Use tongs to toss everything together making sure every strand gets coated. Add the reserved pasta water a tablespoon at a time while continuing to toss until you achieve a glossy sauce that clings to the pasta.

Add Fresh Herbs and Seasoning:

Sprinkle in the fresh herbs salt and pepper. Continue tossing to distribute evenly allowing the heat to release the oils from the herbs without cooking them to the point of losing their vibrant color.

Finish with Cheese and Acidity:

Remove from heat and immediately add the Parmesan and lemon juice if using. Toss vigorously until the cheese melts into the sauce creating a creamy emulsion that beautifully coats each strand of spaghetti.

The minced garlic is truly the heart of this dish. I discovered that taking the time to mince it by hand rather than using a press makes a significant difference in the flavor. My daughter once called this "happy pasta" because the aroma of butter and garlic always fills our kitchen with such a warm welcoming scent that puts everyone in a good mood.

Leftovers Magic

If you happen to have leftovers they transform beautifully with a splash of cream and a handful of frozen peas the next day. Store in an airtight container in the refrigerator for up to 2 days. When reheating add a splash of water or broth to revive the sauce which will have thickened overnight. A fresh grating of Parmesan and sprinkle of herbs will make it taste nearly as good as freshly made.

Seasonal Variations

Summer brings the opportunity to use abundant fresh basil and perhaps add some halved cherry tomatoes that burst in the hot butter creating little pockets of sweetness. In fall try adding some toasted pine nuts and a few leaves of sage. Winter versions can include a handful of spinach wilted right into the hot pasta. Spring calls for tender asparagus tips blanched alongside the pasta in the final minute of cooking.

Perfect Pairings

This versatile pasta works beautifully with a simple green salad dressed with lemon vinaigrette for a light meal. For more substantial dinners serve it alongside an herb roasted chicken or grilled fish. Wine lovers will appreciate how well this dish pairs with crisp white wines like Pinot Grigio or Sauvignon Blanc which cut through the richness while complementing the herbal notes.

Dietary Adaptations

This recipe easily adapts to dietary needs. For a vegan version use plant based butter and skip the Parmesan or replace with nutritional yeast. Gluten free pasta works perfectly use rice or corn based varieties for best texture results. For those avoiding dairy olive oil can replace butter though the flavor profile will shift toward Mediterranean rather than the classic Italian American comfort food experience.

Frequently Asked Questions

→ Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones. Use about one-third the amount of dried herbs since they’re more concentrated in flavor.

→ How can I make this dish vegan?

Replace the butter with plant-based alternatives and skip the Parmesan cheese. The dish will still be full of flavor with garlic and herbs.

→ What proteins pair well with this spaghetti?

Grilled chicken, shrimp, or sautéed mushrooms are excellent additions that complement the garlic butter sauce beautifully.

→ How can I adjust the spice level?

You can control the spice by adding more or less red pepper flakes. If you prefer a completely mild version, simply omit them.

→ What can I use if I don't have Parmesan cheese?

For a similar salty flavor, try Pecorino Romano or nutritional yeast for a dairy-free alternative.

→ Is it necessary to reserve pasta water?

Yes, the starchy pasta water helps to create a smooth and cohesive sauce that clings to the spaghetti.