These lemon-spiked garlic butter noodles are the perfect side dish for chicken, seafood, or even as a main dish with a crusty piece of bread.
We are weekly pasta eaters… and with two littles they’re mostly fans of butter noodles. This here is our adult-version where we spruce it up a bit. Other family favorites include my Weeknight Chicken Bacon Ranch Spaghetti, this Italian Sausage Pasta with Brown Butter and Herbs, and sneaking-in-veggie-lovers will be obsessed with this Butternut Squash Carbonara.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
I typically have all of these on hand, and I’m sure you do as well. To be honest, I usually make this with Italian Parsley… but my husband accidentally bought curly so I just rolled with it. The dish can be made with either, and you can even add fresh basil if that’s what you enjoy. Here’s everything you’ll need:
- Boxed Noodles (any type – I used Cascatelli)
- Reserved Pasta Water
- Unsalted Butter
- Fresh Parsley
This recipe is kid-approved, as I probably have the two of the pickiest eaters ages 4 and 7. Most of the time I’m like… “you know your mom can cook, right?” So… needless to say, this here is a staple on busy weeknights.
WHAT’S UP WITH THE PASTA WATER?
Any time you’re making a pasta dish, whether it be buttered noodles, red sauce, alfredo, or pesto… you gotta save some starchy pasta water. Not only does it bring everything together, but it creates a creamy taste you can’t create with anything else. It also helps whatever sauce you’re using to cling to the noodles. Trust me, don’t skip this step.
IS THE LEMON MANDATORY?
While the answer is no, it does add some extra brightness to this recipe. If I can get away with it, I sometimes add chopped asparagus to this as well… as the flavor combo is absolutely marvelous. Asparagus + Lemon + Butter is always a winner.
MORE FAMILY FAVORITES YOU’LL ENJOY:
Zucchini Pasta with Peas, Herbs, and Burrata
Air Fryer Roasted Tomatoes with Shallots
Incredibly Easy Air Fryer Pasta Chips
Rigatoni with Lemon Caper Sauce and Fresh Mozzarella
Miso Pumpkin Pasta with Cornflake Pangrattato
VIEW ALL RECIPES BY CLICKING HERE!
- 1 lb. Dry Pasta Noodles
- ½ cup Reserved Pasta Water
- 1 stick Unsalted Butter
- 4 Garlic Cloves, sliced
- ½ Lemon, juiced
- 1 tsp. Salt, or more to taste
- 4 tbsp. Fresh Parsley, chopped
- Cook pasta according to package directions for al dente. Before draining, make sure to reserve at least ½ cup of the pasta water and set aside. Return the pasta to the pot.
- Slice the butter into smaller pieces and add to the drained pasta. Allow to slightly melt and then add the reserved pasta water, garlic, and lemon juice. Mix until well combined.
- Taste, and add salt to desired personal preferences. Just before serving, sprinkle with freshly chopped parsley.
NOTES ON THIS RECIPE:
- I like to serve with grated parmesan on the side. It’s a delicious addition, as it adds some tangy-salty flavor.
- Store leftovers, in a sealable container, refrigerated. Enjoy within 5 days.
- I recommend the microwave for reheating. If the pasta is dry, add a little bit of water to the container before heating up.
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