Recipe: Buttery Garlic Spaghetti with Parmesan and Basil

This recipe for Buttery Garlic Spaghetti with Parmesan and Basil barely qualifies as a recipe…. it’s so easy to make… it’s so delicious that I just had to share this with you.

I love pasta…. I must have hundreds of pasta recipes… we have a pasta night about once a week…. sometimes we keep it simple…. Warren will have his with tomato sauce and I will butter my spaghetti with a little garlic and chopped basil…finished off with parmesan cheese… and I’m in heaven…. It’s absolutely delicious!

Fresh chopped basil is best… but sometimes I do use the dried if I don’t have any fresh in the fridge. If you don’t like basil you can substitute chopped fresh parsley (or dried)….

This is also delicious if you have left over chicken ….just reheat it and chop it and add it in…. a terrific meal in minutes… a great weeknight meal.

This recipe is for 4 servings…if you are making less servings… adjust the ingredient amounts to your taste.


Recipe: Buttery Garlic Spaghetti with Parmesan and Basil

All you need:

1 lb. spaghetti
3 tablespoons butter (at room temperature)
1 tablespoon garlic powder
4 tablespoons fresh basil, finely chopped or 4 teaspoons dried
¼ cup Parmesan cheese, grated

All you need to do:

Cook spaghetti according to package directions (al dente).

Before draining the spaghetti, reserve ¼ cup water from pasta pot.

Drain the spaghetti.

Put the butter in the bottom of a large serving bowl.

Sprinkle the garlic powder on the butter.

Add the spaghetti and sprinkle with chopped basil.

Toss to evenly coat the garlic butter and basil on the spaghetti.

Add the pasta water and toss.

Sprinkle the Parmesan cheese on the spaghetti and toss again.

Serve immediately.


Donna-FFW said...

This dish sounds like a plateful of heaven to me.

girlichef said...

Simple and delicious...YUM!

sherri said...

I love a simple pasta dish. Can be so elegant or informal. Depends on the plate it's served in.

Monica said...

This sounds really good. We like pasta around here, too!

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