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We make Garlic Butter Noodles at least a couple of times a month and they never get old! This comforting pasta delivers wonderful flavor, is simple to make and can be elevated to a satisfying meal with the help of some roasted veggies. Works great as a side dish or main course!
Even though this garlic butter noodles recipe is one that I make all of the time, I’ve never shared the recipe here. I think it just seemed too simple and basic. It’s SO good, though, and you definitely need to give it a try!
You can serve the noodles on their own but I highly recommend throwing some veggies in the oven and adding them on top. It makes such a well rounded meal. They’re even great for picky kids – my daughter always loves this meal (veggies and all)!
Reasons you will love this recipe
- Very flavorful: The combination of garlic, parmesan cheese, butter and herbs makes this pasta dish so tasty. Your whole family will love it!
- Ease of preparation: Even though this tastes very elevated, it comes together with very little fuss.
- Versatility: You can change up the ingredients to suit your taste. For example, add some spice with red pepper flakes, or incorporate different vegetables such as baby spinach, mushrooms, or broccoli.
- Crowd-pleaser: This recipe will become one of your family’s go-tos. It appeals to both young and old. If your kids are picky about vegetables, you can easily leave those off of their serving.
What you’ll need
This butter noodles recipe is made up of really simple ingredients. Most items you probably already have in your fridge or pantry. Included in this list are some of the veggies that I like to add to the noodles. However, you don’t have to add the veggies and you can really include any combination that you like best. Scroll down to the recipe card for exact measurements.
- Roasted vegetables: I used roasted zucchini, red bell pepper, and cauliflower florets, which was so delicious with the pasta.
- Seasonings: My favorite seasoning blend for roasted veggies is Italian seasoning, garlic powder, onion powder, salt and pepper.
- Pasta: You can use whatever noodles you’d like. I really like spaghetti with this recipe but anything works. We often use gluten-free noodles since my partner has a mild gluten intolerance.
- Butter: Since butter is one of the stars of this dish, I recommend a high-quality butter like Kerrygold. Use salt or unsalted and then just adjust the overall salt in the recipe.
- Garlic: Use as much as you’d like! My recipes calls for 6 cloves but you could use less or more.
- For added flavor: I top the final dish with a little bit of parmesan, fresh parsley, and freshly cracked black pepper but those are totally optional!
Variations and substitutions
- Veggies: You can use whatever veggies you would like! I often throw other things in based on what’s in season and what I happen to have in the fridge that week.
- Spices: Feel free to change up the spices! The combo listed for roasting the vegetables is a favorite of mine, but I’ve also used curry spices and even taco seasoning.
- Make it vegan: Simply use a vegan butter and omit the parmesan cheese or use a plant-based alternative to make this vegan and dairy free.
- Add protein: If you’re not concerned with keeping this meal vegetarian, you can add chicken, shrimp or serve alongside salmon. Keep it vegetarian and still add protein with crispy baked tofu.
How to make this recipe
This nostalgic family favorite is so easy to make! You’re going to want it on repeat! Here’s how it comes together:
- Prep the veggies: If you’re making the veggies with it, you’ll start by preheating the oven to 425 degrees F. Then, chop all of the vegetables.
- Roast: 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 a little less than the recommended time.
- Boil 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.
- Sauté the garlic: 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.
- Add in the noodles: Adjust 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: Enjoy the noodles with the optional veggies, parmesan and herbs.
Helpful tips
- Boiling the pasta: I recommend boiling the noodles to al dente (firm to the bite) texture. You will be adding them back to the hot pan and this will keep them from being overcooked.
- Reserve pasta water: I like to reserve about 1 cup of the pasta water to use later to thin the sauce as need.
- Don’t burn the garlic: Garlic cooks quickly, so keep a close eye on it and reduce the heat on your stove top right away if it starts to brown.
Frequently asked questions
Be sure you do not overcook the pasta. I always recommend cooking it al dente because it’s going to continue cooking even after you remove it from the water. Also, do not forget to save some pasta water before you drain the noodles. The pasta water will help to thicken the sauce and make it stick to the noodles better. In addition, do not rinse the pasta when cooking a warm dish. The only time you will need to rinse pasta is when you are making cold pasta salads.
Adding a bit of pasta water in with the noodles and melted butter will combine with the butter to create a creamy, rich sauce and will also help the sauce to stick to the pasta.
Storage recommendations
- Cool: Make sure the dish has cooled completely before transferring it to an airtight container.
- Refrigerate: Store leftovers in the fridge for up to 3-4 days.
- Reheat: To reheat butter noodles, transfer them to a microwave-safe dish or saucepan. Add a splash of water, broth, or cream to maintain the creamy texture. Microwave covered for 30-second increments, stirring in between, or reheat gently on the stovetop over low heat, stirring occasionally.
- DO NOT freeze: I don’t recommend freezing the noodles. It will affect the texture of the noodles and just won’t be as good.
More easy pasta recipes
- Pesto Pasta Bake
- The BEST Pasta Salad Recipe
- Roasted Red Pepper Pasta
- Pasta Chips
- Creamy Vegan Pasta
- One Pot Lentil Pasta
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe!
Garlic Butter Noodles
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
Nutrition information is automatically calculated, so should only be used as an approximation.
