Garlic Butter Noodles - Vector Grill

# What You’ll Use:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter

03 - 4 cloves garlic, finely minced

04 - 1/4 tsp crushed red pepper flakes (optional)

05 - 2 tbsp finely chopped fresh parsley

06 - 1/2 tsp sea salt, plus more for pasta water

07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp grated Parmesan cheese (optional)

09 - Zest of 1/2 lemon (optional)

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain the noodles.

02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant without browning.

03 - Add drained pasta to the skillet and toss to coat evenly in the garlic butter. If the noodles appear dry, add a splash of the reserved pasta water.

04 - Stir in parsley, sea salt, and black pepper. Toss thoroughly to blend the flavors.

05 - Divide noodles into serving bowls. Top with Parmesan cheese and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -

It's ready faster than you can set the table, yet tastes like you actually tried.
Butter and garlic transform basic pasta into something that feels intentional and indulgent.
This recipe adapts to whatever you have on hand—it's a blank canvas, not a rigid formula.

02 -

Don't brown the garlic—burnt garlic tastes bitter and ruins the whole thing, so keep the heat medium-low and stay present.
That pasta water isn't waste; it's a secret ingredient with enough starch to tie everything together into a glossy, clinging sauce.
Taste the pasta while it's cooking because the difference between al dente and mushy is maybe thirty seconds.

03 -