Garlic Parmesan Pasta

Introduction

This butter-and-garlic pasta comes together in under 15 minutes once your pasta and broccoli are cooked, making it a reliable weeknight dinner that doesn’t rely on heavy cream or oil. The combination of melted butter, crushed basil, and fresh Parmesan creates a light coating that lets each ingredient—walnuts for crunch, tender broccoli for body—stand on its own.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 120 ml (½ cup) butter
• 2 tsp crushed dried basil
• 2 tsp lemon juice
• 1 ¼ tsp garlic powder
• ¾ tsp seasoned salt
• 220 g (8 oz) fettuccine or angel hair pasta, cooked and drained
• 360 ml (1 ½ cups) broccoli florets, cooked tender-crisp
• 3 Tbsp walnuts, chopped
• Fresh, grated Parmesan cheese

Instructions

1. Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
2. Add the fettuccine, broccoli, and walnuts. Blend well and toss to coat the fettuccine.
3. After tossing, add fresh grated Parmesan cheese to top off the dish.

Variations

• Protein boost: Toss in 150 g cooked diced chicken breast or 120 g white beans after the broccoli to make this a complete main without changing the base sauce.
• Garlic intensity: Replace the garlic powder with 3–4 cloves of fresh minced garlic, added to the melted butter in step one; let it cook for 30 seconds to remove the raw bite.
• Green variation: Swap half the broccoli for fresh spinach or snap peas; spinach wilts into the warm butter, while snap peas keep a slight crunch.
• Nut swap: Use toasted pine nuts, sliced almonds, or chopped pecans in place of walnuts for a different texture and flavor note.
• Herb fresh: Add 2 Tbsp of fresh parsley or fresh basil (chopped) in the final step along with the Parmesan for a brighter finish.

Tips for Success

• Cook your pasta and broccoli just before you start the sauce so they’re hot when they hit the butter; cold pasta won’t absorb the seasoning as well.
• Don’t oversalt: the seasoned salt, Parmesan, and butter already carry plenty of sodium, so taste before adding more.
• Grate the Parmesan fresh from a block rather than using pre-shredded; it melts more smoothly into the warm pasta and creates better texture.
• Keep the heat at medium or medium-low once everything is in the skillet—high heat will cause the butter to separate and the cheese to clump.
• If the pasta seems dry after tossing, add a splash (30–60 ml) of the pasta cooking water to loosen the coating without diluting flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will firm up as it cools because of the butter and cheese.

FAQ

Can I use dried pasta that’s not fettuccine or angel hair?

Yes. Penne, farfalle, or rigatoni will all work; just make sure to cook it to tender-crisp so it holds the butter coating without becoming mushy.

What if I don’t have walnuts?

Any toasted nut or seed works—pine nuts, almonds, sunflower seeds, or pumpkin seeds will give you the same textural contrast. You can also omit them entirely if you have an allergy.

How much Parmesan should I add?

Start with 45–60 ml (3–4 Tbsp) freshly grated, toss, and taste. Add more until the flavor is where you want it; the amount depends on how sharp your cheese is and your personal preference.

Can I make this dairy-free?

You would need to replace both the butter and Parmesan, which changes the core character of the dish. Olive oil and nutritional yeast can approximate the richness and savory notes, but the result will taste noticeably different.