On the nights when I want something comforting but don’t have the energy for a long cooking project, this garlic butter spaghetti always finds its way to my stove.
There’s something incredibly soothing about melting butter, softening garlic, and letting fresh herbs fill the kitchen with their bright, green aroma.
Before long, you’ve got a skillet full of silky noodles tangled with basil and spinach—simple ingredients that somehow feel like a small luxury.
It’s a warm, fresh, extra-delicious kind of pasta that never asks much of you in return.
Lately, we’ve been making this on repeat because it’s unfussy, flavorful, and endlessly customizable.
Swirl in a little extra butter, add a shower of Parm, and dinner is done—kid-friendly, weeknight-friendly, and always a crowd-pleaser.
For the Garlic Butter Spaghetti
- Whole Wheat Spaghetti – the hearty base of the dish; whole wheat adds nuttiness and great texture.
- Butter – this is the core of the sauce, giving the spaghetti a rich, silky coating. Add a little extra when serving for even more flavor.
- Garlic – minced and gently sautéed so it turns soft, aromatic, and the main flavor in the sauce.
- Basil – fresh and fragrant; adds brightness that balances the richness of the butter.
- Baby Spinach – wilts into the pasta for extra color, nutrients, and a tender bite.
- Salt – seasons the greens and pasta and helps all the flavors come together.
- Black Pepper – adds just the right amount of warmth and depth.
- Parmigiano Reggiano – grated over the top for a savory, salty finish.
The Perfect Garlic Butter Spaghetti with Herbs
Ingredients
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1 lb. whole wheat spaghetti
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6 tablespoons butter, plus extra for serving
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8 cloves garlic, minced
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1 large bunch basil, chopped
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1 large bunch baby spinach, chopped
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2 teaspoons salt
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1 teaspoon black pepper
- Parmigiano Reggiano cheese, for topping
Instructions
- Cook the spaghetti following the directions on the package.
- While the pasta cooks, warm the butter in a large nonstick skillet over medium-low heat. Add the minced garlic and gently cook for 3–5 minutes, stirring occasionally, until softened and aromatic. Keep the heat low so the garlic doesn’t brown or turn bitter.
- Add the chopped basil and spinach (about 5 cups before wilting) to the skillet. Stir for a minute or two, just long enough for the greens to soften. Season with salt.
- Combine the cooked spaghetti with the garlic-butter mixture—either in the skillet or by transferring everything to a larger pot if needed. Add the black pepper and any additional salt to taste. Toss until the pasta is evenly coated, then let it sit briefly so the flavors meld. Serve with an extra pat of butter or a generous shower of grated Parmigiano Reggiano.
Nutrition Calories: 410kcal | Carbohydrates: 58g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 700mg | Potassium: 380mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2300IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 2mg
- For a different take on the leftovers, stir in a can of roughly chopped fire-roasted whole tomatoes and about 1/2 cup vegetable broth. Let it simmer for 10 minutes—this gives you a thicker, saucier dish packed with vegetables.
1. Can I use regular spaghetti instead of whole wheat?
Absolutely! Whole wheat has a lovely nutty flavour, but regular spaghetti works perfectly. Use whatever you’ve got in the pantry — this recipe isn’t fussy. Just cook it to al dente so it holds up to all that buttery, garlicky goodness.
2. How do I stop the garlic from burning?
Nice and easy: keep the heat low. Garlic loves a gentle sizzle, not a fast fry. If it browns too quickly, it turns bitter — and nobody wants bitter pasta. Melt the butter, add the garlic, and let it soften slowly while filling your kitchen with amazing smells.
3. Do I really need to chop a whole bunch of basil and spinach?
Yes… but don’t overthink it! Rough chopping is totally fine. The greens wilt down so much you won’t see perfect little ribbons anyway. Think rustic, not restaurant — it still tastes fabulous.
4. My skillet isn’t big enough to toss everything together — what now?
No dramas. Just combine everything in the pasta pot instead. Same result, same flavour, no mess. The key is to toss well so the butter, herbs, and garlic coat every single strand. (Bonus: fewer dishes!)
5. What if my pasta looks a bit dry after mixing?
Easy fix! Add a splash of the pasta cooking water — that starchy liquid works magic. It brings everything together into a glossy, clingy sauce without adding more butter (unless you want to… no judgement!).
