Rich Pasta for the Poor Kitchen Recipe -
Rich Pasta for the Poor Kitchen Recipe
  • READY IN 30 mins

Rich Pasta for the Poor Kitchen

Recipe by  

"A quick, simple pasta tossed with butter, parsley, and Parmesan cheese. A wonderful recipe to make when you don't feel like making a trip to the grocery store. I used what I had on hand and it worked like a charm! Add summer vine-ripened tomatoes for an extra dash of flavor!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  2. Heat a skillet over medium-low heat. Melt butter with garlic very slowly to avoid burning the garlic. Season with salt, freshly ground black pepper, and parsley. Sprinkle with cayenne pepper to taste, if desired.
  3. Toss pasta into the skillet until well-coated with butter. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. Adjust seasoning with salt and pepper, if necessary. Serve with grated Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2007

This is a very good recipe I found after seeing something similar on tv. To simplify it further, you can cook your noodles, drain them and reserve a little bit of the noodle water in your final serving dish. To that water add your butter, spices, and the refrigerated garlic. Now mix in the still hot pasta and your leafy green thing of choice (I use either a little raw basil or a lot of raw spinach depending) into the buttery mix. The leaves wilt and the butter melts and you can toss it in its final serving dish. Cheese can go in now, or later on the side at the table (I use asiago, a little goes a long way and it keeps forever).

Most Helpful Critical Review
Jan 11, 2011

It's ok

Mar 22, 2007

This was one of the first recipes I got from this site, and I have been making it for about 5 or 6 years. It is a very basic recipe that can be served with almost any meat dish---I like to pair it with grilled chicken breasts. Thanks for the great recipe!

Jun 08, 2008

I loved this! It was great! We didn't use as much garlic though, and I added two cups of water and some mozzerella (shredded) to it too and it was fantastic! The hubby and I were both starving, and not wanting to spend a lot of time on dinner, and the weather being so hot, it was perfect, simple, and tasted great! I will definitely make this again!

Aug 27, 2007

This is a very simple yet delicious recipe. The only real change I made (and it's an addition, not really a change) is to toast some fresh bread crumbs (I keep a bag of them in the freezer) and sprinkle them on top. I may add some sliced green onions and chopped fresh tomatoes as suggested by another reviewer next time I make it. Definitely use freshly grated Parmesana Reggiano for the best results. Thanks for the recipe!

Nov 21, 2013

Easy, simple and humble, a “take for granted” pasta dish that has been a staple in my diet my whole life. (And, I suspect, that of many other Italians as well) I like a combination of olive oil and butter and don't find it necessary to measure anything. Cook to taste, adding some reserved, starchy, pasta cooking water if necessary to make this creamy and moist, particularly if you toss the pasta with the cheese before serving rather than sprinkling it on upon serving.

Mar 18, 2011

SO FABULOUS! I didn't even have the fresh parsley, but this tastes straight out of a delicious restaurant! LOVE IT! Thanks so much for the recipe. Can't wait to try it again with parsley.

Mar 14, 2011

i liked this


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 1055 mg
  • 42%

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

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