Grown Up Buttered Noodles with Parmesan and Garlic. They are just like the buttery pasta you loved as a kid, but so much more scrumptious. Lots of garlic, Parmesan cheese, lemon juice and zest, and a touch of heavy cream make this noodle dish irresistible.
My photos popped up on Instagram from my cook day for one of my personal chef clients.
"I had buttered noodles for dinner tonight," commented my daughter. "I wish I had seen this recipe first. I'm definitely making them the next time."
Her eyes was drawn to a photo of a family sized portion of Grown Up Buttered Noodles with Parmesan and Garlic.
My daughter is somewhat of a buttered noodle aficionado. It has been her go-to meal for as long as I can remember. From childhood to the teen years to college and into adulthood, any sort of pasta tossed with melted butter and salt is her comfort food.
Wanting to add some pizzaz to the simple pasta side dish, I tinkered with the basic recipe to make something with a little more sophistication.
Jump to:
why you'll love buttered noodles with Parmesan
It's a simple dish. But it has unbelievable flavor with the garlicky butter clinging to each noodle. The nutty bold Parmesan cheese bumps up the deliciousness. A big squeeze of lemon juice and zest along with fresh chopped parsley brighten up the dish.
You will want more than just one serving of this tasty pasta dish.
It's perfect when you need a quick dinner. It's a side dish that goes with just about any meal. I love tossing the noodles with these roasted shrimp or along side this crispy baked cod.
I'm getting hungry just thinking about a bowl of buttered noodles and Parmesan. Let's get cooking!
the ingredients
A few simple ingredients make for a delicious dish.
- spaghetti
- butter
- olive oil
- garlic ~ lots of it!
- lemon juice and zest
- heavy cream
- Parmesan cheese
- kosher salt
- pepper
- fresh parsley
the recipe details
This buttered noodle with Parmesan cheese recipe is simple to make and comes together quickly.
Cook the noodles according to the package directions, drain and set aside. I don't rinse the pasta. The starch on the noodles helps the sauce adhere to it.
Just before the noodles are done cooking, start the sauce. Melt the salted butter along with olive oil. The combination of fats enhances the flavor of the dish. Quickly sauté the chopped garlic. Just 30 seconds is needed. Add the lemon juice and stir to combine.
Turn off the heat and add the spaghetti, heavy cream, Parmesan cheese, parsley and lemon zest. Grab a pair of tongs and start tossing. You're looking to evenly coat the noodles with all the ingredients.
Serve in large bowls or along side your favorite entrée adding more Parmesan cheese if desired.
suggestions and tips
- Pick your favorite pasta. Use any shape noodle you like. I've even like a combination of different noodles. Just make sure they all cook in the same amount of time.
- After cooking the noodles, don't rinse them. The starch on the noodles helps the sauce adhere to them. It even adds more flavor to the dish.
- A quick sauté, about 30 seconds, is all the garlic needs to release its delicious flavor. You don't wait it to brown as it turns bitter.
- Buttered noodles with Parmesan reheat well. Refrigerate the pasta for up to 3 days in a glass storage containers. To reheat, put a single portion in a microwave safe bowl. Cover loosely and microwave on 60 percent power for 1 minute. Stir and serve.
more noodle recipes
- 30 Minute Parmesan Pasta and Peas with Sweet Italian Sausage
- Quick and Easy Bacon and Tomato Pasta with Peas
- Creamy Tomato Pasta
- Muffin Tin Mac and Cheese Bites
just one more thing
Did you make this buttered noodle with Parmesan dish? I'd love hearing from you if you did! Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories. I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Grown Up Buttered Noodles with Parmesan and Garlic
Ingredients
- 16 ounces spaghetti
- 6 tablespoons salted butter
- 2 tablespoons olive oil
- 6 garlic cloves chopped
- ¼ cup lemon juice
- ½ cup heavy cream
- 1 cup grated Parmesan cheese plus more for serving
- ¼ cup chopped fresh parsley
- zest of 1 lemon
- 2 teaspoons kosher salt
- ½ teaspoon pepper
Instructions
- Cook the spaghetti according to the package directions. Drain and set aside.
- In a large sauté pan over medium heat, add the salted butter and olive oil. When the butter has melted and begins to foam, add the garlic. Stir for 30 seconds. Add the lemon juice and stir to combine.
- Turn off the heat and add the spaghetti, heavy cream, Parmesan cheese, parsley and lemon zest. Toss to coat the spaghetti with the other ingredients.
- Serve in large bowls with more Parmesan cheese.
Video
Notes
- Pick your favorite pasta. Use any shape noodle you like. I've even like a combination of different noodles. Just make sure they all cook in the same amount of time.
- After cooking the noodles, don't rinse them. The starch on the noodles helps the sauce adhere to them. It even adds more flavor to the dish.
- A quick sauté, about 30 seconds, is all the garlic needs to release its delicious flavor. You don't wait it to brown as it turns bitter.
- Buttered noodles with Parmesan reheat well. Refrigerate the pasta for up to 3 days in a glass storage containers. To reheat, put a single portion in a microwave safe bowl. Cover loosely and microwave on 60 percent power for 1 minute. Stir and serve.
Rosary says
This is an easy fantastic recipe that everyone loves!! THANK YOU AMY!
Amy Casey says
You're so welcome Rosary! I'm so glad you enjoy my recipe. This one is loved by kids and adults alike.
Carlin says
Easy but just a little different. Most recently served as a side for chicken Parmesan
Amy Casey says
My daughter was and still is a big fan of buttered noodles. This is my twist on the kid favorite recipe. I love that you served them alongside chicken parm ~ delish!
Stephanie says
Fresh parmesan or green canister? Sounds great, making tonight!
Amy Casey says
Hey Stephanie ~ Freshly grated cheese is what i recommend. but if all you have is the green canister, you can use it in a pinch.
Sue Montgonery says
used to make this without cream, back in 80's. Worked when I forgot to get meat thawed. All 5 of us really liked it. Still do, but.had forgotten. Going to make today for Sunday dinner and see if grandson likes it...
Amy Casey says
That is awesome Sue. I hope your grandson liked my recipe. It's my daughter's favorite....and she is 27 years old 🙂
Barbara says
Haven’t made this recipe. But we call it fried spaghetti. But this is without a doubt going to be the best. I am sure 5 stars from me, right now
Amy Casey says
Thanks Barbara! I love the name fried spaghetti 🙂