Buttery Pasta with Real Parmesan Cheese and Parsley is an easy and delicious recipe using staples you already have on hand. Great for quick lunches and no-fuss dinners!
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Who doesn’t love buttered pasta? The only problem I have with them is that I can easily eat them all if they are in front of me.
Pasta, butter, parsley and parsley. That’s it, with a little salt and pepper. Serve them with chicken, pork chops or steak. Do extra!
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Check out this easy buttery pasta recipe
The best pasta for butter noodles
This recipe calls for egg noodles, which are classic buttery noodles. But the beauty of buttered pasta is that you can use just about any dried, unstuffed pasta you have in your pantry by following the cooking instructions on the package. Try some of these other pasta shapes.
- spaghetti
- Elbow Macaroni
- penne
- Rigatoni
- Orecchiette
- Ziti
- farfalle
Tips for the Easy Buttered Pasta
- Add a good amount of salt, at least a heaping teaspoon, to the water before cooking the pasta.
- Be sure to save the pasta water. Adding the starchy water to butter and pasta makes the simple butter sauce thicker and silkier.
- Make sure the pasta is sufficiently cooked by tasting it before draining to make sure it’s cooked properly.
- Use freshly grated parmesan instead of the Shelf Stable grated Parmesan in the shaker container.
- Although the noodles are seasoned with salt in the boiling water, they will likely need more salt before serving. If needed, feel free to add more salt to taste after adding the Parmesan cheese.
Serve buttery pasta with these family recommended recipes
- swedish meatballs
- Ranch roasted chicken and veggies
- Goldfish Chicken Tender
- Slow Cooker Honey Dijon Carrots
- Crispy Panko Fish Sticks
From the editors of Simply Recipes
Simple buttery pasta
You are welcome to replace the Parmesan with other hard cheeses such as Pecorino, Asiago, Emmental, Gruyère or Manchego.
ingredients
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1 tablespoon kosher saltplus more for seasoning, shared
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8th ounces egg noodles
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2 tablespoon butter
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2 tablespoon grated parmesan cheese
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1 tablespoon chopped fresh parsley
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Freshly ground black pepper to taste
method
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Cook pasta:
In a large saucepan over high heat, heat 2 liters of water with 1 tablespoon of Kosher salt until it boils. Add the egg noodles. Boil 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the pasta.
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Add butter, cheese, parsley:
Place the drained hot noodles in a large bowl. Add the butter and parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in chopped parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 143 | calories |
| 8g | Fat |
| 15g | carbohydrates |
| 4g | protein |
