Butter Pasta
Warm, simple, and quietly delicious, this butter pasta is perfect on its own and always feels like a real meal.
Servings: 4
Ingredients:
- 16 oz pasta, spaghetti
- Water, for boiling
- 2 tbsp butter
- 2 tbsp avocado oil
- Salt
Method:
Start Cooking- Bring a large pot of water to a boil. Salt it well.
- Add the pasta and cook according to the package directions until al dente.
- Reserve a small splash of pasta water, then drain the pasta.
- Return the pasta to the pot. Add the butter and avocado oil and a pinch of salt.
- Toss gently until the butter melts and coats the pasta. Add a little reserved pasta water if needed.
- Serve warm. Bon appétit.
Notes:
From our kitchen
- For 16 oz of pasta, use about 4 quarts of water and 1 tablespoon of salt to season the pasta from the inside out. Use a big pot and stir occasionally so the pasta doesn’t stick. After draining, add butter or sauce right away and toss.
- You can use any pasta shape you love.
- Cook just to al dente, or about 2 minutes longer if you prefer softer pasta.
- A splash of pasta water helps the butter coat the noodles more smoothly.
- Adjust the butter and oil ratio however you like. More butter for richness, more oil for a lighter feel.
- Add garlic powder, black pepper, or chili flakes.
- Toss in whatever you have in the fridge: peas, spinach, zucchini, mushrooms.
At the table
- Serve with a side of plain or garlic yogurt.
- Sprinkle parmesan or crumbled feta.
- Pair with a simple cucumber and tomato salad.
- Or enjoy it just as it is, warm and buttery, in a quiet bowl.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 533 kcal | Carbohydrates: 85 g | Protein: 15 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 15 mg | Sodium: 52 mg | Potassium: 255 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 175 IU | Calcium: 25 mg | Iron: 1 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!