Simple Pasta with Garlic Butter

This garlic butter pasta is the perfect summer pasta meal, packed with garlic, lemon, and a glass of nice white wine to sip alongside it.

on a gray dish, a fork twirls garlic butter pasta

Pasta recipes are my favorite, from almond pesto fettuccine to midweek bolognese to cacio e pepe bucatini to hummus pasta.

Summer doesn’t often conjure up images of pasta, but that shouldn’t be the case. Yes, pasta is a more full dish, but by using ingredients like wine, lemon, and asparagus, you can make it “lighter.”

The use of high-quality white wine is what makes this sauce so delicious. Yes, giving up 1 cup of anything you want to drink is challenging, but it makes all the difference in the sauce, even though this garlic butter pasta is delicious as well.
Recipe Ingredients
Bucatini or spaghetti can also be used.
The sauce’s foundation is unsalted butter.
Panko breadcrumbs provide crunch to the spaghetti.
Fresh basil – gives a burst of flavor.
The garlic butter sauce was enhanced by the addition of sweet onion and garlic.
Red pepper flakes, crushed – provides some heat.
Sauvignon Blanc or Chardonnay are excellent choices for a dry white wine.
Half-and-half – adds smoothness to the dish.

Lemon – adds some needed acidity.
Parmesan cheese thickens the sauce by coating the noodles.
Season with salt and black pepper to bring out the taste.

Instructions in a Step-by-Step Format
In a skillet, melt the butter and toast the breadcrumbs until golden brown. Remove the pan from the heat and whisk in the basil.
Cook for 2 minutes over medium-high heat with butter and onion in a skillet. Cook for another minute after adding the garlic and crushed red pepper.

Deglaze the pan with white wine, scraping off any browned pieces and boiling for 3 minutes.
Simmer for 2 minutes after adding the half-and-half, lemon zest, and lemon juice.
Toss the pasta with the sauce, half of the Parmesan, and the pasta water you set aside. Then add the remaining Parmesan and toss to combine.
pictures of the steps involved in making garlic butter pasta

FAQs
Is It Necessary for Me to Make My Own Pasta?
It all depends on the sort of pasta you want to make and how much time you have. Fresh pasta is unquestionably superior. However, if you don’t have time or prefer bucatini, you may just buy dry pasta. However, if you want to use spaghetti, try Anne Burrell’s recipe. It’s my go-to recipe for handmade spaghetti.

What Pasta Should You Use?
I stated it before, but bucatini is my favorite pasta. Spaghetti, angel hair, and fettuccine, on the other hand, all work nicely.

Is it Required that I Use Wine?
The vibrant taste of this garlic butter pasta comes from the use of wine. It’s even more vital to use a wine you’d be happy to drink, so don’t skimp on the wine. Remember that once you open the wine to cook with, you must drink it, which is never a bad thing. If you don’t have wine or don’t want to drink it, simply substitute low-sodium chicken stock.

Notes on the Pros/Recipes
Use a good dry white wine that you’d drink yourself. The sauce’s taste is derived from the wine. The best wines are Sauvignon Blanc or Chardonnay.
Cook the pasta until it is barely al dente, as the pasta will continue to cook after being tossed in the sauce.
If you want some veggies, throw in some asparagus or green beans.
Finish the sauce with freshly grated Parmesan. Pre-shredded Parmesan cheese should never be purchased since it includes wood pulp. Parmesan cheese blocks are also less expensive.

Pasta with Garlic Butter
Fresh herbs, lemon, cheese, and a wonderful sauce are used in this easy pasta recipe.

Ingredients
1 pound bucatini
7 tbsp unsalted butter (distributed)
a third of a cup of panko breadcrumbs
2 tablespoon basil leaves, chopped
1 cup chopped sweet onion
6 garlic cloves, minced
1/2 teaspoon red pepper flakes, crushed
1 cup white wine (dry)
a quarter-cup of half-and-half
one lemon’s juice and zest

1/2 cup saved pasta water

1 cup freshly grated Parmesan cheese

salt and pepper to taste
Instructions
In a small saucepan over medium heat, melt 1 tablespoon butter. Cook for 3-5 minutes, or until golden brown, adding panko breadcrumbs as needed. Remove from the fire and mix in the chopped basil after it has cooled. Remove from the equation.
In a large pan, melt the remaining butter over medium-high heat. Cook for 2 minutes after adding the chopped onion.

Cook for another minute after adding the crushed red pepper and garlic. Deglaze the pan with wine and scrape away any brown pieces with a spatula. Cook for 3 minutes at a low temperature. Stir in half-and-half, lemon juice, and zest once the sauce has reduced significantly, and cook for 2 minutes. Season to taste with salt and pepper. Continue to cook on low heat until the pasta is done.
Meanwhile, start boiling a big pot of salted water. Cook the pasta until it is al dente and set aside 12 cup of the cooking water. Toss the pasta with the sauce once it’s done. Coat the spaghetti with 12 cup Parmesan cheese and pasta water. Stir in the remaining Parmesan cheese. If preferred, top with the breadcrumb mixture, freshly grated Parmesan, and more crushed red pepper.

Notes
Use a good dry white wine that you’d drink yourself. The sauce’s taste is derived from the wine. The best wines are Sauvignon Blanc or Chardonnay.
Cook the pasta until it is barely al dente, as the pasta will continue to cook after being tossed in the sauce.
If you want some veggies, throw in some asparagus or green beans.
Finish the sauce with freshly grated Parmesan. Pre-shredded Parmesan cheese should never be purchased since it includes wood pulp. Parmesan cheese blocks are also less expensive.
Nutrition

Serving Size: 1g | Calories: 446kcal | Carbohydrates: 57g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 181mg | Fiber: 3g | Sugar: 4g | Cholesterol: 49