Kid-Friendly Garlic Butter Pasta
Small, hollow ditalini noodles make this garlic butter pasta easy to spoon. Briefly cooked garlic keeps the flavor mild, while a little Parmesan and starchy pasta water give the noodles a light, glossy coating—not a thick sauce. Check the pasta early so the small tubes stay distinct when tossed in the skillet.
Makes 4 child-size servings or 2 to 3 larger servings. Allow about 5 minutes to prepare and 10 to 15 minutes to cook, depending on the pasta package.
Ingredients for Garlic Butter Pasta
- 8 ounces dried ditalini pasta (about 225g)
- 1 teaspoon kosher salt for the pasta water, plus more to taste
- 3 tablespoons unsalted butter (about 45g)
- 2 small garlic cloves, finely minced or pressed
- 1/3 cup finely grated Parmesan (about 30g)
- 1/2 cup reserved pasta-cooking water, used as needed
Finely grated Parmesan coats the noodles more readily than pre-shredded cheese.
How to Make Kid-Friendly Garlic Butter Pasta
- Boil the pasta: Bring a large pot of water to a full boil. Add the salt and ditalini, stir, and cook uncovered according to the package directions. Start tasting at the earliest suggested al dente time. The noodles should be tender with a slight bite and no hard center.
- Reserve water and drain: Before draining, scoop out 1/2 cup of the pasta-cooking water. Drain the ditalini.
- Cook the garlic: As the pasta finishes, melt the butter in a wide, shallow skillet over medium-low heat. Add the garlic and stir for about 30 to 60 seconds, until fragrant but still pale. If it begins to brown quickly, take the skillet off the heat.
- Coat the noodles: Add the drained pasta to the skillet and toss with the garlic butter. Turn off the heat, add the Parmesan and about 2 tablespoons of reserved pasta water, and toss again. Add more water 1 tablespoon at a time only as needed, until the noodles are separate and lightly glossy, with no liquid pooling in the pan.
- Serve: Taste before adding more salt, since Parmesan adds saltiness. Serve promptly, letting children’s portions cool to a comfortable eating temperature.
Getting a Light, Glossy Coating
Add the Parmesan off heat so it coats the noodles rather than clumping in a hot, dry skillet. If the pasta looks dry or small cheese clumps remain, toss in another tablespoon of reserved pasta water. Stop once the coating clings to the noodles; it should not collect in the bottom of the pan.
Serving and Pasta Options
Serve the pasta on its own or with a familiar vegetable or protein alongside it. For another pasta idea, try Parmesan pea pasta for kids.
Another small, hollow dried pasta can replace ditalini; follow its package directions and check the texture before draining. For simpler garlic butter noodles, omit the Parmesan and use only enough pasta water to help the butter coat the pasta. The finish will be less creamy.
How to Store and Reheat
For the loosest, glossiest texture, finish the pasta shortly before serving. Promptly refrigerate leftovers in a covered container. Warm them gently with a small splash of water, stirring until the coating loosens. The texture may be less glossy than when freshly tossed; freezing is not recommended for the best texture.
Nutrition
Approximate nutrition per child-size serving, based on 4 servings: 310 calories, 10g protein, 12g fat, and 43g carbohydrates. Approximate values per 100g of finished pasta: 190 calories, 6g protein, 7g fat, and 26g carbohydrates. Values vary with the pasta, Parmesan, and amount of cooking water retained.
Equipment
- Large pot
- Colander
- Wide skillet
- Measuring cup
Ingredients
- 8 ounces dried ditalini pasta (about 225 g)
- 1 teaspoon kosher salt for the pasta water, plus more to taste
- 3 tablespoons unsalted butter (about 45 g)
- 2 small garlic cloves, finely minced or pressed
- 1/3 cup finely grated Parmesan (about 30 g)
- 1/2 cup reserved pasta-cooking water, used as needed
Instructions
- Bring a large pot of water to a full boil. Add the salt and ditalini, stir, and cook uncovered according to the package directions.
- Start tasting the pasta at the earliest suggested al dente time. Cook until tender with a slight bite and no hard center.
- Before draining, scoop out 1/2 cup of the pasta-cooking water. Drain the ditalini.
- As the pasta finishes cooking, melt the butter in a wide skillet over medium-low heat.
- Add the garlic and stir for 30 to 60 seconds, until fragrant but still pale. If it begins to brown quickly, remove the skillet from the heat.
- Add the drained pasta to the skillet and toss with the garlic butter.
- Turn off the heat. Add the Parmesan and about 2 tablespoons of reserved pasta water, then toss.
- Add more pasta water 1 tablespoon at a time as needed, until the noodles are separate and lightly glossy, with no liquid pooling in the pan.
- Taste before adding more salt. Serve promptly, allowing children’s portions to cool to a comfortable eating temperature.
Tips
- Check the ditalini early so the small tubes stay distinct and do not overcook.
- Add the Parmesan off the heat to help it coat the noodles without clumping.
- Use finely grated Parmesan so it coats the pasta readily.
- Add pasta water a tablespoon at a time and stop once the coating clings to the noodles.
- Taste before adding extra salt because Parmesan adds saltiness.
Variations
- Other Small Pasta: Replace the ditalini with another small, hollow dried pasta and follow its package directions.
- Garlic Butter Noodles: Omit the Parmesan and use only enough pasta water to help the butter coat the pasta; the finish will be less creamy.