Sharing our favorite garlic butter pasta today! This Broccolini, Spinach Garlic Pasta recipe is simple to prepare and flavor packed!
Garlic Butter Pasta
Garlic butter pasta for the win!! I always love quick and simple dinner ideas. Those of you who have been following my blog know that by now 🙂 This dinner is great for summer because there’s no turning the oven on, just stovetop cookin’. With a few simple ingredients, and about 30 minutes, you’ve got a pasta that is full of great flavor. This pasta is great topped with chicken too. Enjoy!
Try my Chicken Caprese Pasta Bake recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Add your garlic, spinach and broccolini to a nice big dutch oven pot with olive oil. Saute until spinach is wilted.
How To Make Garlic Butter Pasta
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in large dutch oven or pot over medium heat. Saute garlic and spinach for a few minutes, until spinach is wilted. Add broccolini, artichoke, cooked pasta, Parmesan Cheese, salt, pepper, garlic salt and additional olive oil. Stir to combine and reduce heat to low. Serve immediately.
Add your artichoke hearts and seasonings!
Tips How To Cook Perfect Pasta
- Use a large pot. Pick a roomy pot that gives the pasta plenty of space to move.
- Load up the pot with lots of water. You want five or six quarts for a standard package of pasta.
- Salt the water. Then salt, salt, and salt again! Don’t just give a single tap of the shaker—you want to use at least a tablespoon.
- Bring the water to a full, rolling boil
- Keep stirring. The benefit: Occasionally stirring the pot will keep your pasta from clumping.
- Test the pasta two minutes before it’s “ready” No matter your preference, it’s better to err on the side of al dente, as overcooked pasta will break down and become mush.
Broccolini, Spinach Garlic Butter Pasta
Ingredients
- 1/2 pound dry small pasta noodles
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh minced garlic
- 5 ounce package fresh baby spinach leaves stems removed
- 1/2 pound broccolini steamed until fork tender
- 1 cup marinated artichoke hearts drained
- 1/4 cup freshly grated Parmesan Cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic salt
- 2 tablespoons extra virgin olive oil for additional drizzling
- 2 tablespoons butter salted
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in large dutch oven or pot over medium heat. Saute garlic and spinach for a few minutes, until spinach is wilted. Add broccolini, artichoke, cooked pasta, Parmesan Cheese, salt, pepper, garlic salt, additional olive oil and butter. Stir to combine and reduce heat to low. Serve immediately.