A Quick Pasta Recipe

You’re Welcome Picky Eaters

Buttered noodles

Growing up, my family was blessed with an extremely picky eater. Although my older sister has expanded her pallet since elementary school, it took a village to create meals that were “Annika-Approved”. Nevertheless, this buttered noodle recipe is sure to please the pickiest of eaters.

To be honest, it is incredibly difficult to mess up this dish, however, there are buttered noodles and there are the world’s best buttered noodles. Through years of research, trial and error, I feel I have single-handedly created the holy grail recipe for this dish. The extremely exciting part about my recipe is there are no measurements. To my Type B readers, you’re welcome, to my Type As, good luck.

To make this nice and simple, I will list supplies and ingredients and then go into further detail on how to replicate this life changing meal. 


1 medium sized pot with a lid

Kitchen tongs (the things that look like crab pinchers in case you’re unfamiliar with the technical term)


Pasta noodles (I recommend the classic spaghetti but if angel hair or a fun cavatappi is more your speed, go for it)



Grated parmesan cheese

BUTTER… duh (you can use whatever type of butter you like, I grew up with Smart Balance and typically use this when making mine)

My Incredibly Detailed Instructions

Step 1: H20

Fill a medium sized pot with water. Pot’s typically have round screws on the inside where the handles are attached. I fill my pot up to those markings. Place the pot onto a stove on high heat and wait for the water to boil.

Step 2: “Double, double toil and trouble; Fire burn and cauldron bubble”

Once the water is to a Shakespearean boiling point, put a small handful of salt into the pot to add flavor. Then, add the desired amount of pasta to the bubbling, steaming pot. 

Step 3: Don’t Watch the Pot

Depending on the type of noodle you chose, wait for 8-12 minutes or until your pasta is cooked. You can take little nibbles to determine whether it’s cooked to your liking. Periodically stir the noodles with your kitchen tongs to make sure the pasta is evenly cooked. This step is boring and as the saying goes, “A watched pot never boils”, so maybe play some fun tunes to pass the time.

Step 4: Strain

Using the lid of the pot, cover the pot opening so that there is only a small gap between the pot and lid. By doing this, you can strain the pasta without having to go through the trouble of adding another thing to wash. 

Step 5: Butter!

Turn the stove heat down to low and place the pot of noodles back on the stove (this is the most crucial step). Add a hunk of butter. I apologize but as for measurements go, I feel as though “a hunk” sums up the amount in the best way possible. If you are unsure if you added enough, go ahead and add a little more. Season with salt and pepper to taste.

Step 6: The Kitchen Smells Good

Now for my personal favorite step, add in the grated parmesan cheese to your pot. Add as much cheese as you would like and don’t forget to verbally say “when” once you’ve added your desired amount. Using the kitchen tongs, stir the butter, salt, pepper and cheese into the noodles. Remember how you turned the stove down to a low heat? This will allow all the ingredients to blend into a pot of buttery gold. The aroma wafting into your nostrils should smell like a cozy Saturday afternoon. 

Step 7: Chef’s Kiss

Take the pot off the stove and grab your kitchen tongs for one last hurrah. Finally, place your buttered noodles onto a plate, bowl or straight into your mouth. Feel free to add additional cheese or seasoning and now you are basically a gourmet chef. 

Congratulations! After spending a brutal 20 minutes in the kitchen, you have now cooked the best buttered noodles in history. If you hated this recipe, don’t tell me because my feelings are extremely fragile, but check out Simply Recipe’s article for a more traditional set of instructions. You will now make at least one picky eater extremely happy and who knows, maybe this will spark a lifelong passion for cooking. 

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