Recipe

Easy Garlic Butter Pasta

A beginner-friendly, 20-minute pasta that tastes like you know what you are doing. Glossy garlic butter sauce, a little lemon, lots of parmesan, and zero stress.

By Matt Campbell

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4.8

A bowl of spaghetti tossed in glossy garlic butter sauce with grated parmesan and chopped parsley on a wooden table

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If you are new to cooking, pasta is your best first win. It is forgiving, it is fast, and it teaches you a sneaky important skill: building a sauce with what you already have.

This garlic butter pasta is my go-to “I need dinner now” recipe for beginners because it uses simple ingredients and gives you big results. You get cozy carbs, crisp little garlic edges, and a bright pop from lemon that makes everything taste like it came from a restaurant that charges extra for bread.

Beginner bonus: this recipe quietly teaches you how to reserve pasta water, how to avoid burning garlic, and how to fix a sauce if it looks dry. Those are three skills you will use forever.

A pot of boiling spaghetti on a stovetop with a pair of tongs lifting noodles from the water

Why It Works

Accessible ingredients: butter, garlic, pasta, parmesan, lemon. No niche grocery run required.
Clear timing: the sauce comes together in the time it takes to cook the noodles.
Smooth sauce texture: pasta water plus butter helps the sauce cling instead of sliding off.
Easy to customize: add greens, shrimp, chicken, or a handful of cherry tomatoes without changing the method.

Easy add-ins (timing): Add baby spinach in Step 6 and toss until wilted. Add halved cherry tomatoes in Step 3 with the garlic for 1 to 2 minutes. Add cooked shrimp or shredded rotisserie chicken in Step 4 to warm through.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 days.

Reheat (best method): Add pasta to a skillet with a splash of water, cover, and warm over medium-low. Stir and add a little extra butter or olive oil if it looks dry.

Microwave method: Add a splash of water, cover loosely, and heat in 30-second bursts, stirring each time.

Freezing: You can freeze it, but the texture is usually softer after thawing and the sauce can separate a bit. For best quality, freeze up to 1 month. Thaw overnight in the fridge, then reheat gently with a splash of water and a small knob of butter while tossing.

Common Questions

What is reserved pasta water and why do I need it?

It is the starchy cooking water from the pasta pot. That starch helps butter and cheese turn into a sauce instead of a greasy puddle. Scoop out about 1 cup before you drain, then use it a little at a time until the pasta looks glossy.

How salty should pasta water be?

Salty. Like soup, not like a margarita. A good beginner guideline is 1 to 2 tablespoons kosher salt for a big pot (about 4 to 6 quarts) of water. If that feels too specific, taste the water. It should taste pleasantly seasoned.

How do I keep garlic from burning?

Use medium-low heat and stir. Garlic goes from golden to bitter fast. If it starts browning too quickly, pull the pan off the heat for 30 seconds and keep moving it around.

My sauce looks dry. Did I mess it up?

Nope. Add a splash of reserved pasta water and toss again. If you forgot to save pasta water, warm water works in a pinch. Add it slowly and keep tossing.

Can I use pre-grated parmesan?

You can, but freshly grated melts smoother and tastes better. If you only have the shaker stuff, use a little less and add it off heat so it does not clump.

What pasta shape is best for beginners?

Spaghetti, linguine, or penne are all great. If you want the easiest toss-and-coat situation, use linguine or spaghetti.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta
Colander
Large skillet or sauté pan
Tongs (or a pasta spoon)
Microplane or grater for parmesan (optional but worth it)
Measuring spoons

This is the recipe I make when I want something comforting but I also want to feel like I pulled off a little kitchen magic. The first time I nailed the sauce, it was not because I followed a fancy technique. It was because I tasted, adjusted, and used pasta water like a secret weapon. Now I keep it in my back pocket for busy nights, and I swear it has saved more dinners than any “meal prep plan” ever has.