A simple and comforting one pot garlic butter pasta cooked in savory broth, finished with Parmesan and fresh parsley for a quick, flavorful meal.

8 oz spaghetti or linguine

3 tbsp butter

6 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

3 1/2 cups vegetable or chicken broth

1/4 cup grated Parmesan (plus more for serving)

Fresh parsley, chopped

Salt & black pepper to taste

Optional: a splash of lemon juice or zest for brightness

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In a large skillet or pot, melt the butter over medium heat. Add the minced garlic and red pepper flakes if using, sautéing until fragrant—about 1 minute.
Add the pasta to the pot, breaking it in half if needed to fit. Pour in the broth and bring everything to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for 10–12 minutes or until the pasta is tender and most of the liquid has been absorbed.
Stir in the grated Parmesan, chopped parsley, and season with salt and black pepper to taste. Add a splash of lemon juice or zest if desired.
Serve immediately, topping with extra Parmesan, parsley, or optional grilled shrimp or chicken for added protein.

For a creamy twist, stir in a splash of cream or half-and-half at the end.

Add cooked vegetables like spinach, mushrooms, or cherry tomatoes for extra color and nutrition.

Protein options such as grilled chicken, shrimp, or crispy bacon make it heartier.

Swap Parmesan for Pecorino Romano for a sharper flavor.

To make vegan, replace butter with olive oil, use vegetable broth, and omit cheese or use a plant-based alternative.

Store leftovers in an airtight container in the fridge up to 3 days; reheat with a splash of broth or water.