Garlic Butter Noodles
This Garlic Butter Noodles recipe is so simple to make and can be elevated to a delicious meal with the help of some roasted veggies!
Servings: 4 servings
Ingredients
For the roasted veggies:
- 1 zucchini
- 1 bell pepper
- ½ head cauliflower
- 1 ½ tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon each of: Italian seasoning garlic powder, onion powder
For the noodles:
- 1 pound pasta
- 8 tablespoons butter 1/2 cup
- 6 cloves garlic finely minced
- Optional for topping: Parmesan or other cheese fresh herbs
- Salt and pepper to taste i used salted butter so only added a pinch of additional salt
Instructions
For the roasted veggies:
- Pre-heat the oven to 425 degrees F.
- Place the zucchini, bell pepper and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies.
- Spread in an even layer and roast for 30-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast for a little less time.
For the noodles:
- Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, reserve 1 cup of the pasta water and drain the rest.
- Melt the butter in a large skillet over medium heat. Once it's fully melted, add in the garlic and sauté, stirring often, for 2 minutes. Be sure not to let the garlic burn!
- Lower the heat to LOW and add in the noodles. Cook for 1 more minute, tossing the noodles in the garlic butter. Add in just enough of the reserved pasta water as need for desired consistency. Season with salt and pepper.
- Serve the noodles with the optional veggies, parmesan and herbs. ENJOY!
Notes
- Veggies: you can use whatever veggies you would like! I often throw other things in based on seasonality and what I happen to have in the fridge that week.
- Spices: use whatever you would like! The combo listed above is a favorite of mine but I’ve used curry spices before as well as taco seasoning.
- To make it vegan: simply use a vegan butter.
- Nutritional info: does not include the cheese
Nutrition
Calories: 709kcal | Carbohydrates: 93g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 214mg | Potassium: 683mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1730IU | Vitamin C: 83mg | Calcium: 64mg | Iron: 2mg
