|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Buttered pasta is a popular choice for young, picky eaters, but this simple recipe featuring fresh herbs turns the basic dish into something that will please the whole family. Buttered herb pasta is a good accompaniment to a variety of entrées, from meatloaf to broiled chicken to fish. Because there are so few ingredients, it's important that you choose a good-quality pasta, preferably one from Italy. Also, make sure the butter is fresh and good-tasting, and that the herbs are fresh and bright green. If you're finishing the dish with Parmesan cheese, it needs to be freshly grated—not the kind from the canister.
Click Play to See This Easy Buttered Herb Pasta Recipe Come Together
- 1 tablespoon salt
- 16 ounces linguine or spaghetti pasta
- 5 tablespoons butter
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- Optional: 3 tablespoons freshly grated Parmesan cheese
Gather the ingredients.
Bring a large pot of water to a boil. For 1 pound of pasta, you should use 4 to 5 quarts of water. Add the salt.
Add the linguine or spaghetti and stir. Set the timer for 2 minutes less than the package directions state. You don't want to overcook the pasta, and it's best to start testing the pasta before it's done.
When the timer goes off, taste a strand. It should be tender, but not mushy, with some resistance in the center.
Remove 1/3 cup of pasta water and set aside.
Drain the pasta into a colander.
Return the pasta to the hot pot.
Add the butter, parsley, and basil and toss with tongs. Add some of the pasta cooking water to thicken.
Toss over low heat for a minute or two, and sprinkle with cheese if using.
Serve immediately and enjoy.
Why Use the Pasta Cooking Water?
The secret to getting a pasta dish thick and creamy—without the use of cream—is by adding a bit of the water the pasta was cooked in. The leftover cooking water retains some of the salt and starch from the pasta, which, when combined with a fat like butter, makes a silky, smooth sauce and helps the sauce cling to the noodles. Reserve about 1/3 cup of the water before you drain the pasta (putting a measuring cup next to the pot is a good reminder), then slowly add that water to the pasta while you are tossing it in the sauce. You only need as much water as is necessary to reach your desired consistency.