Garlic Butter Pasta (Print Version)
Garlicky butter pasta with a punch of lemon, fresh herbs, and a rich Parmesan finish. Easy, bold, and fresh.
# Ingredients:
→ Seasonings
01 -
1/4 teaspoon ground black pepper
02 -
1/4 teaspoon onion powder
03 -
1/4 teaspoon dried thyme
04 -
3/4 teaspoon mustard powder
05 -
3/4 teaspoon dried parsley
06 -
3/4 teaspoon dried oregano
07 -
3/4 teaspoon dried basil
→ Pasta and Sauce
08 -
225 grams Shellbow pasta
09 -
2 tablespoons lemon juice, fresh
10 -
75 grams Parmesan cheese you grate yourself
11 -
0.5 chicken bouillon cube
12 -
1 teaspoon soy sauce
13 -
180 millilitres half and half
14 -
685 millilitres chicken broth
15 -
4 cloves garlic, minced by hand
16 -
4 tablespoons unsalted butter, split up
# Steps:
01 -
Toss the basil, oregano, parsley, mustard powder, thyme, onion powder, and black pepper together in a tiny bowl. Just let it hang out on the side for now.
02 -
Pop 3 tablespoons butter in a big soup pot on medium heat. Next, toss in your garlic and that bowl of seasonings. Keep stirring as the butter starts to foam and you can really smell everything.
03 -
Pour the chicken broth in with the half and half, soy sauce, and bouillon cube. Give it all a good mix. Crank up the heat to get it bubbling.
04 -
Toss all your pasta right into that boiling pot. Turn it down just enough to keep a lazy boil, stir a lot, and keep scraping the bottom so nothing sticks. Go until your noodles are how the box says is perfect.
05 -
Turn the burner as low as you can. Sprinkle in Parmesan a little at a time until it melts down. After that, take the pot off the heat and squeeze in the lemon juice. Stir it up.
06 -
Add the last tablespoon of butter. Pop the lid on for a minute so it melts, then mix it gently into the pasta. Serve warm and top it however you like.
# Notes:
01 -
Grab whole garlic cloves and mince them yourself for the best punch—skip the stuff that comes in jars.
02 -
Go for a block of Parmesan and grate it fresh. Skip bagged or shaker cheeses when you can.
03 -
Fresh-squeezed lemon juice gives everything a zing compared to bottled.
04 -
That pinch of mustard powder plus soy sauce gives a little extra savory hit.
05 -
This works with different short noodles too—try Farfalle, Orecchiette, Rotini, Medium Shells, or Cavatappi if you want.
06 -
Keep checking and mixing the bottom of the pan while it cooks to stop any sticking nightmares.
07 -
Pop extra into a tightly sealed container; it's good for 3 days chilled, or you can freeze up to 3 months.
08 -
If you need to reheat, use a homemade double boiler on the stove—keeps it from getting weird.