A quick, simple pasta tossed with butter, parsley, and Parmesan cheese. A wonderful recipe to make when you don't feel like making a trip to the grocery store. I used what I had on hand and it worked like a charm! Add summer vine-ripened tomatoes for an extra dash of flavor!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.

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  • Heat a skillet over medium-low heat. Melt butter with garlic very slowly to avoid burning the garlic. Season with salt, freshly ground black pepper, and parsley. Sprinkle with cayenne pepper to taste, if desired.

  • Toss pasta into the skillet until well-coated with butter. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. Adjust seasoning with salt and pepper, if necessary. Serve with grated Parmesan cheese.

Nutrition Facts

453 calories; 29.5 g total fat; 79 mg cholesterol; 1055 mg sodium. 33.8 g carbohydrates; 13.7 g protein; Full Nutrition

Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2007
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever). Read More
(60)

Most helpful critical review

Rating: 3 stars
01/11/2011
It's ok Read More
(11)
158 Ratings
  • 5 star values: 87
  • 4 star values: 54
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/07/2007
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever). Read More
(60)
Rating: 5 stars
10/07/2007
This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever). Read More
(60)
Rating: 5 stars
03/22/2007
This was one of the first recipes I got from this site and I have been making it for about 5 or 6 years. It is a very basic recipe that can be served with almost any meat dish---I like to pair it with grilled chicken breasts. Thanks for the great recipe! Read More
(26)
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Rating: 5 stars
11/21/2013
Easy, simple and humble, a “take for granted” pasta dish that has been a staple in my diet my whole life. (And, I suspect, that of many other Italians as well) I like a combination of olive oil and butter and don't find it necessary to measure anything. Cook to taste, adding some reserved, starchy, pasta cooking water if necessary to make this creamy and moist, particularly if you toss the pasta with the cheese before serving rather than sprinkling it on upon serving. Read More
(24)
Rating: 5 stars
06/08/2008
I loved this! It was great! We didn't use as much garlic though, and I added two cups of water and some mozzerella (shredded) to it too and it was fantastic! The hubby and I were both starving, and not wanting to spend a lot of time on dinner, and the weather being so hot, it was perfect, simple, and tasted great! I will definitely make this again! Read More
(23)
Rating: 5 stars
08/27/2007
This is a very simple yet delicious recipe. The only real change I made (and it's an addition, not really a change) is to toast some fresh bread crumbs (I keep a bag of them in the freezer) and sprinkle them on top. I may add some sliced green onions and chopped fresh tomatoes as suggested by another reviewer next time I make it. Definitely use freshly grated Parmesana Reggiano for the best results. Thanks for the recipe! Read More
(16)
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Rating: 3 stars
01/11/2011
It's ok Read More
(11)
Rating: 5 stars
03/14/2011
i liked this Read More
(9)
Rating: 4 stars
09/04/2005
Very good. I have made this and added chopped roma tomatoes and a dash of olive oil. Then, also, I have added chopped tomatoes and heavy cream to make a "pink pasta". Also, I love onions so I like to add a dash of onion powder. Read More
(9)
Rating: 5 stars
12/10/2010
This was very good add some shrimp and you've got a great spaghetti scampi. I didn't add shrimp but I did add about 1 1/2 cups of frozen peas for a little color and texture. Hubby said he didn't think the peas were going to work but they did. Thanks for a recipe with ingredients that just about every pantry has available. Read More
(8)