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READY IN 30 mins

Rich Pasta for the Poor Kitchen

Read Reviews (98)

"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!" — VAMPYRELADY

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Original recipe makes 4 servings Change Servings

1 (6 ounce) package dry spaghetti
8 tablespoons butter
2 tablespoons minced garlic
salt and freshly ground black pepper to taste

1 tablespoon chopped fresh parsley
cayenne pepper (optional)
1 cup grated Parmesan cheese

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Directions

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
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.
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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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).

—JARRIE

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Most Helpful Critical Review

Jan 11, 2011

It's ok

—Becca

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114 Ratings

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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!

—opal~/~dragonfly (dana)

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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!

—Mrs.Doc

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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!

—Dianemwj

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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.

—slattekm

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Mar 14, 2011

i liked this

—heather

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Dec 10, 2010

This was very good, add some shrimp and you've got a great spaghetti scampi. I didn't add shrimp, but I did add about 1 1/2 cups of frozen peas for a little color and texture. Hubby said he didn't think the peas were going to work, but they did. Thanks for a recipe with ingredients that just about every pantry has available.

—Leslie

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Nutrition

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.

Nutritional Information

Rich Pasta for the Poor Kitchen

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 453
Calories from Fat: 265

% Daily Value *
Total Fat 29.5g 45 %
Saturated Fat 18.2g 91 %
Cholesterol 79mg 26 %
Sodium 1055mg 42 %
Potassium 153mg 4 %
Total Carbohydrates 33.8g 11 %
Dietary Fiber 1.5g 6 %
Protein 13.7g 27 %
Sugars 1.4g
Vitamin A 20 %
Vitamin C 5 %
Calcium 31 %
Iron 17 %
Thiamin 45 %
Niacin 47 %
Vitamin B6 8 %
Magnesium 12 %
Folate 58 %

* 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.