Herb Buttered Spaghetti Recipes

GARLIC-BUTTERED PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

LEMON BUTTER HERB PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

HERB BUTTER

Steps:

• Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
• In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
• Mix until well combined.
• Use right away, keep in fridge for 7 days or freeze for several months.
• To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
• To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.

FRESH HERB BUTTER

Steps:

• Slice off portions to use on steak, seafood, vegetables, or bread and enjoy.

HOMEMADE HERB BUTTER RECIPE

Steps:

• To begin making the Homemade Herb Butter Recipe, combine all the ingredient in a mini food processor.
• Once combined, transfer the herbed butter into a container where you can cover and store in the refrigerator.
• Refrigerate the Homemade Herb Butter for at least 4 hours and or for about a month and use it as desired on toasted bread, garlic bread, over pasta or even steamed vegetables.

FETTUCCINE WITH HERB BUTTER

Steps:

• Cook the pasta as directed on package. Drain well and keep warm. Meanwhile, melt the butter in a saucepan over medium heat. Stir in the basil, parsley, garlic, lemon juice, salt and pepper. Cook, stirring occasionally, until the herbs start to wilt a little. Place the cooked fettuccine in a large bowl. Pour the herb-butter sauce over the hot pasta and toss to coat thoroughly. Sprinkle individual servings with grated Parmesan.

GARLIC BUTTER PASTA WITH FRESH HERBS & CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook it according to the package directions.
• Drain the pasta into a colander and return it to the pot. Toss it with a dash of olive oil. Set it aside.
• Place a large skillet over medium low heat and add the butter. Let the butter melt.
• Once the butter has melted, give it a few seconds to heat up and add the garlic.
• Cook the garlic, stirring frequently, for about 1 minute, until very fragrant,
• Add the salt, parsley, chives, thyme and red pepper flakes. Stir everything and cook it for about 30 seconds, until the herbs just start to wilt.
• Raise the heat to medium and add the pasta, chickpeas, lemon juice and zest.
• Toss everything to coat the pasta with the herbs and butter, and cook it for about 1 minute, just until heated throughout.
• Remove the skillet from the burner and season the pasta with additional salt, if desired, and black pepper to taste.
• Divide onto plates and serve with vegan Parmesan cheese, if desired.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

PASTA WITH HERB BUTTER

Steps:

• Cook linguine according to package directions and then drain.
• Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
• Place pasta and butter back into saucepan used to cook the pasta in.
• Cook pasta for two minutes until reheated; stir constantly.
• Put cooked pasta into serving bowl topped with Parmesan cheese.

GARLIC HERB BUTTER LANGOSTINO PASTA WITH KALE AND PESTO

Steps:

• Bring a pot of water to a boil. Add salt. Once boiling, add pasta.
• While pasta is cooking, add olive oil to a pan over medium heat. Add kale and cook until wilted, about 5 minutes. Set aside.
• Add butter to a pan over medium heat. Let butter melt, then add 1 tbsp minced garlic. Give it a gentle stir. Add langostino tails, parsley and juice of 1 lemon. Cook until langostinos have heated up, about 2 minutes.
• Once pasta is done, drain and mix with 3/4 cup of Basil Pesto. Add in cooked kale and mix. Top with cooked langostino tails.

HERB-BUTTERED SPAGHETTI

Steps:

• Cook spaghetti as indicated on pacakge directions.
• Drain.
• Combine cooked spaghetti, butter, basil, parmesan, salt, and pepper in a bowl.
• Heat until hot.