GARLIC BUTTER SPAGHETTI NOODLES RECIPES
GARLIC-BUTTERED PASTA RECIPE: HOW TO MAKE IT
This is the best garlic butter sauce for pasta. Guests always leave a spot for it on their plates. —Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, FatContent 25g fat (15g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 36g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
GARLIC SPAGHETTI SAUCE RECIPE - FOOD.COM
I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end.
Total Time 17 minutes
Prep Time 5 minutes
Cook Time 12 minutes
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
- Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
- Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
- Serve with french bread and extra Parmasan cheese at the table.
- This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.
Nutrition Facts : Calories 247.7, FatContent 25.1, SaturatedFatContent 9.2, CholesterolContent 30.5, SodiumContent 104.7, CarbohydrateContent 5.8, FiberContent 0.4, SugarContent 0.2, ProteinContent 1.4
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