Garlic Butter Pasta
Servings: 4 servings
Calories: 426cal
Equipment
Ingredients
- ½ cup unsalted butter
- 2 Tablespoons minced garlic
- 2 teaspoons cornstarch
- ½ cup water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 ounces spaghetti 1/2 pound, cooked al dente according to package directions
- 1 clove fresh garlic slivered
Instructions
- Heat butter in skillet over medium-high heat until melted.
- Add minced garlic and saute until fragrant, about 1 minute.
- Combine cornstarch and water, gradually pour into skillet, whisking to combine.
- Whisk in salt and pepper, mixture should be boiling gently and beginning to thicken.
- Stir in cooked spaghetti noodles, turning to coat.
- Add in slivered garlic, stirring to combine, and gently heat through.
Notes
- Store leftover garlic butter pasta in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat the pasta in either the microwave or on the stovetop. Optionally add a small splash of water or a pat of butter to help remoisten if needed.
Nutrition
Serving: 1serving | Calories: 426cal | Carbohydrates: 45g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1172mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
