Garlic Butter Noodles - Kooky Crunch

# Components:

→ Pasta

01 - 7 oz spaghetti or fettuccine

→ Garlic Butter

02 - 3 tbsp unsalted butter

03 - 4 cloves garlic, finely minced

04 - 1/4 tsp crushed red pepper flakes (optional)

05 - 2 tbsp finely chopped fresh parsley

06 - 1/2 tsp sea salt, plus additional for pasta water

07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 2 tbsp grated Parmesan cheese (optional)

09 - Zest of 1/2 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup pasta water, then drain pasta thoroughly.

02 - Melt butter in a large skillet over medium-low heat. Add minced garlic and red pepper flakes if using. Sauté gently for 1 to 2 minutes until fragrant without browning.

03 - Add drained pasta to the skillet. Toss to coat noodles evenly with the garlic butter mixture. If too dry, add reserved pasta water gradually to loosen.

04 - Stir in chopped parsley, sea salt, and black pepper. Toss well to incorporate all flavors.

05 - Divide noodles between serving bowls. Garnish with grated Parmesan and lemon zest as desired. Serve immediately.

# Expert Advice:

01 -

Five ingredients transform into something that tastes like you spent an hour in the kitchen.
Done in fifteen minutes, which means you can actually relax instead of stress-cooking on a weeknight.
So forgiving and adaptable that even kitchen mistakes feel intentional.

02 -

Don't brown the garlic or it'll taste bitter and ruin the whole thing—medium-low heat is not a suggestion, it's the law.
Save that pasta water before you drain, even if you think you won't need it; it's silky starch and literally saves dry noodles.

03 -