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Garlic Butter Noodles

Garlic Butter Noodles

We make Garlic Butter Noodles at least a couple of times a month and they never get old! This comforting pasta delivers wonderful flavor, is simple to make and can be elevated to a satisfying meal with the help of some roasted veggies. Works great as a side dish or main course!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 Servings

Calories: 768 kcal per serving

Ingredients

  • 1 - zucchini
  • 1 - bell pepper
  • ½ heads - cauliflower
  • 1 ½ tablespoons - olive oil
  • Salt and pepper
  • 1 tsp - Italian seasoning
  • 1 tsp - garlic powder
  • 1 tsp - onion powder
  • 1 lb - pasta
  • ½ cup - butter
  • 6 cloves - garlic
  • Optional for topping:
  • Salt and pepper

Instructions

  1. Pre-heat the oven to 425 degrees F.
  2. Place the zucchini, bell pepper and cauliflower on a large baking sheet. Drizzle with the olive oil and sprinkle on the salt, pepper, Italian seasoning, garlic powder, and onion powder. Toss to combine and coat the veggies.
  3. Spread in an even layer and roast for 30-40 minutes, flipping halfway. I like my veggies to get a little crispy around the edges but feel free to roast for a little less time.
  4. Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Once done, reserve 1 cup of the pasta water and drain the rest.
  5. Melt the butter in a large skillet over medium heat. Once it’s fully melted, add in the garlic and sauté, stirring often, for 2 minutes. Be sure not to let the garlic burn!
  6. Lower the heat to LOW and add in the noodles. Cook for 1 more minute, tossing the noodles in the garlic butter. Add in just enough of the reserved pasta water as need for desired consistency. Season with salt and pepper.
  7. Serve the noodles with the optional veggies, parmesan and herbs. ENJOY!
  8. Veggies: you can use whatever veggies you would like! I often throw other things in based on seasonality and what I happen to have in the fridge that week.
  9. Spices: use whatever you would like! The combo listed above is a favorite of mine but I’ve used curry spices before as well as taco seasoning.

Nutrition

Energy: 768 kcal | Total Fat: 34 g | Saturated: 18 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 72 mg | Total Carbs: 95 g | Fiber: 6 g | Sugars: 4 g | Proteins: 22 g | Sodium: 1,407 mg | Polyunsaturated: 2 g | Monounsaturated: 11 g

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