Garlic Butter Pasta
A quick and delicious garlic butter pasta dish with fresh spinach, perfect for a busy weeknight meal. This recipe is easy to customize and can be served as is or paired with protein for a full meal.
Ingredients
Pasta and Spinach
- 8 oz bow tie (farfalle) pasta Substitute penne or rotini if needed
- 3 cups fresh spinach, roughly chopped Baby spinach works well
Flavorings
- 2-3 tablespoons unsalted butter Use salted and reduce added salt if preferred
- 2-3 cloves garlic, minced Adjust to taste
Seasoning and Optional Toppings
- Grated Parmesan cheese optional, for serving
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add the bow tie pasta and cook according to package directions until al dente, reserving 1/2 cup of pasta cooking water before draining.
Preparing Sauce
- Meanwhile, heat a large skillet over medium heat and add the butter. Let it melt carefully so it doesn’t brown.
- Add the minced garlic to the melted butter and sauté for 30–60 seconds until fragrant, being careful not to let it turn dark brown.
Combining Ingredients
- Add the drained pasta to the skillet and toss to coat in the garlic butter, adding 1–2 tablespoons of reserved pasta water if the pan looks dry.
- Add the fresh spinach and toss quickly until wilted in 1–2 minutes. If needed, add a splash more reserved water to loosen the sauce.
- Season with salt and freshly ground black pepper to taste. Serve immediately with grated Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish can be frozen, but texture may change. Reheat gently with a splash of water or broth.