One Pot Garlic Butter Pasta (Printable)

Creamy, garlicky pasta cooked in one pot with buttery goodness

# What goes in:

→ 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

# Directions:

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 submerged. Season lightly with salt. Bring to a boil, then reduce to a simmer.
03 - Cook uncovered for 9-12 minutes, stirring frequently to prevent sticking. Continue until pasta reaches al dente texture and most liquid has been absorbed, creating a naturally thickened sauce.
04 - Reduce heat to low. Stir in grated Parmesan, lemon zest and juice if using, and chopped parsley. Toss until sauce evenly coats pasta and becomes creamy. Adjust seasoning with salt and pepper to taste.
05 - Serve immediately while hot. Garnish with additional fresh parsley and extra Parmesan cheese if desired. Enjoy the silky, garlicky pasta while it's at its best texture and temperature.

# Expert Advice:

01 -
  • Everything happens in one pot, meaning maximum flavor and minimum cleanup
  • The pasta cooks directly in the liquid, creating a naturally creamy sauce without any heavy cream
  • Ready in under 30 minutes but tastes like it simmered all afternoon
02 -
  • The pasta continues absorbing liquid even off heat, so leave a little extra sauce in the pan
  • Stirring frequently is nonnegotiable, or the pasta will glue itself to the bottom
03 -
  • Break spaghetti in half if your pot is on the smaller side for easier stirring
  • Room temperature butter incorporates more smoothly than cold straight from the fridge

Return