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Garlic Butter Sauce II

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"A tasty garlic sauce that is great with your favorite pasta." — CLOVERPK

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Original recipe makes 2 servings Change Servings

1/2 (8 ounce) package spaghetti
1/4 cup olive oil
4 cloves garlic, minced
1/2 teaspoon dried parsley

salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

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Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.
In a small skillet over medium heat saute the garlic in olive oil.
Toss pasta with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh grated Parmesan cheese.

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This tasted FANTASTIC... Just like from a restuarant. I did add some oregano and a spoonfull of butter. My entire family loved this. I made this with "Garlic Chicken" submitted by another person on this site. They were beautiful together. I couldn't have picked a better dish to go with it.

—Dana

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Most Helpful Critical Review

Dec 29, 2010

this didnt have much flavor... it tasted like olive oil and garlic, i think it should have more portions of herbs.

—LuciaZoe

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64 Ratings

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Feb 21, 2006

I wanted a non tomato or cream based sauce for my pasta, so I tried this one. I put a little butter in there, and some italian seasoning, added broccoli and green beans and it was awesome! My boyfriend almost never likes the vegetables, but he went back and ate the leftovers!

—JENIGOODWIN

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Aug 02, 2006

This was quick, easy, and tasty. I did add a couple of tablespoons of butter, and the next time I make it, I'll add a pinch of red pepper flakes too. Definitely a keeper!

—Olivia79

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Jan 05, 2004

I really played with this. I actually sauteed chicken in the garlic (6 or 7 cloves), the spices and olive oil (2/3 c); and then I added fresh veggies (I don't like plain pasta); THEN I added the cheese (1/4 c) and added it to the pasta. Overall, a nice meal; had leftovers which were the envy of my coworkers for the next few days. Recipe didn't turn out to be much of a sauce, but that was probably my fault. :)

—SLAVETOWHIM

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Jul 26, 2007

I used hlaf butter & half EVOO & I browned my butter ( heat over med/low heat until it just starts to brown. It will continue to cook some after you pull it off the heat so don't over-do it or it will be burned butter not brown LOL) because I love it's nutty flavor, before adding the oil & garlc. I used italian seasoning instead of parsley, SeasonAll salt for regular salt & egg noodles instead of spaghetti. My 2 yr old granddaugter didn't care for the garlic but my 10 mo old grandson loved the dish. Thansk for the recipe George!

—IMVINTAGE

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Oct 18, 2006

Waaaaay too much oil. I didn't use all the oil I put in the pan, but I did use all the garlic. I recommend using a bit less oil and tossing the pasta in butter before mixing in the oil and garlic.

—Lola

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Sep 07, 2006

Good basic recipe. It's a bit misleading to call this recipe Garlic Butter Sauce II as butter is not an ingredient. I usually make my own garlic butter sauce for vegetables, which is just that - garlic and butter, so thought that I'd try this for a change of pace. I used butter rather than olive oil since I served the sauce with fresh green peas. Because of this, I omitted the salt. Good with steamed veggies and and Italian entree. Thanks George!

—Shannon :)

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Nutrition

Calories
477 kcal
24%

Carbohydrates
44.1 g
14%

Cholesterol
4 mg
1%

Fat
29.3 g
45%

Fiber
2 g
8%

Protein
9.6 g
19%

Sodium
82 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Butter Sauce II

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 477
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 4.8g 24 %
Cholesterol 4mg 1 %
Sodium 82mg 3 %
Potassium 160mg 4 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 2g 8 %
Protein 9.6g 19 %
Sugars 1.6g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 10 %
Iron 23 %
Thiamin 59 %
Niacin 48 %
Vitamin B6 10 %
Magnesium 12 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.