Show Subscription Form

Garlic-Buttered Pasta Recipe
Garlic-Buttered Pasta Recipe photo by Taste of Home

Garlic-Buttered Pasta Recipe

Read Reviews
5 9
Publisher Photo
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.—Stephanie Moon, Boise, Idaho.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 cups uncooked small pasta shells, alphabet pasta or ring macaroni
  • 3 to 4 garlic cloves, minced
  • 1/2 cup butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 400 calories, 25 g fat (15 g saturated fat), 65 mg cholesterol, 477 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Remove from the heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat. Yield: 4 servings.
Originally published as Garlic-Buttered Pasta in Country Woman November/December 2002, p39

Reviews for Garlic-Buttered Pasta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 27, 2015

"After making this and seeing how much butter was just laying in the bottom of the bowl, I boiled another 2 cups of pasta, added more cheese, etc - everything but the butter - and added it to the mix. There was STILL a lot of butter in the bottom! The taste was great, but it needed to be drained. Reheating the next day tasted like it was fried. If I make this again, I'll use much less butter!"

Reviewed Mar. 6, 2014

"Really quick & yummy. I also used dried parsley since I didn't have any fresh on hand. Next time I would cut down on the butter. It was just a bit too much buttery for our taste."

Reviewed May. 18, 2013

"I made this with 1/2 lb. linguine. It was awesome! The only thing I would do different is mix in the parsley, salt and pepper before mixing in the Parmesan to keep it from clumping up."

Reviewed Dec. 18, 2012

"Yummy!! I did things a little differently though. I marinated shrimp and chicken in butter, lemon, parsley, garlic, and salt & pepper for about 4 hours. I then sauteed the marinated chicken and added the shrimp when the chicken was about half-way cooked. Once it was cooked, I added the noodles, rest of the butter, spice, and cheese (double the cheese). This was an amazing dish, I thought I was in a restaurant!"

Reviewed Oct. 20, 2011

"Fabulous side dish...I didn't have fresh parsley on hand so I just used the parsley from spice cabinet and my family loved it!!! Also substituted the shells for bowties...this will def be a reciepe that is used and reused in my kitchen!!!!!!!"

Loading Image