Spaghetti With Butter Recipes

Steps:

• Heat a large pot of salted water to boil for the pasta.
• Melt the butter in a sauce pot over medium heat. Add the basil, garlic, if using, onions and tomatoes and season with salt. Bring to a simmer and let reduce 20 minutes, stirring occasionally. After 12 to 13 minutes in, drop the pasta into the boiling water and cook to al dente.
• Remove the onion halves from the sauce and add a ladle of starchy pasta cooking water. Drain the pasta and add to the sauce. Toss to combine. Serve the pasta topped with Parmigiano-Reggiano.

Steps:

• First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
• Bring to a full boil, then reduce heat to simmer for 15 minutes.
• Then bring it back to a full boil, and add the pasta.
• It works.
• Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
• Melt on simmer, and stir well.
• Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
• Serve.
• Enjoy.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

Steps:

• Cook spaghetti in plenty of boiling salted water until al dente, 7-10 minutes.
• Melt butter in a small skillet.
• Toss spaghetti with melted butter, cheese and parsley. Serve hot.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Stir in butter, lemon zest, juice, and herbs; season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed. Serve.

Steps:

• Cook pasta in plenty of boiling salted water until al dente, 7-10 minutes; drain.
• Meanwhile, melt butter in a large skillet over low heat, stirring until creamy.
• Stir in lemon zest and juice.
• Toss lemon sauce with hot pasta; serve.
• *Spaghetti with Lemon Butter and Tuna: add 1 (6 oz.) can chunk light tuna, well drained, and 2 tablespoons coarsely chopped flat leaf parsley to the lemon sauce; heat gently 1 minute before tossing with hot pasta.
• *Spaghetti with Lemon Butter and Peas: add 1 cup frozen peas to the butter; heat, stirring, over low heat until peas are tender, about 3 minutes; add the zest and lemon juice; toss with hot pasta.
• *Spaghetti with Lemon Butter and Shredded Zucchini: shred 2 small zucchini (about 6 ounces); add to butter; heat, stirring, until crisp-tender, about 3 minutes; add the lemon zest and juice; toss with the hot pasta.