Angel Hair Pasta with Garlic and Herbs

Angel Hair Pasta with Garlic and Herbs is a flavor-packed, 15 minute side dish made with fridge and pantry staples.

Prep Time 5

Cook Time 10

Total Time 15

Course Pasta

Cuisine Italian

Keyword gluten free, vegetarian

Method Stovetop

Servings servings

Calories 244kcal

Bring a large pot of water to a boil then add angel hair pasta and cook until it's just shy of al dente (pasta will continue to cook slightly in the skillet with the herb butter) - DO NOT DRAIN.
Meanwhile, melt butter in a large skillet over heat that's a touch above medium then add shallots and saute until tender, 3-4 minutes. Add garlic then saute until extremely fragrant, 1-2 minutes. Add dried chives, parsley, basil, rosemary, and salt then stir to combine.
Use tongs to transfer cooked angel hair pasta from the cooking pot to the skillet then add parmesan cheese and a scoop of pasta cooking water (~1/4 cup) and then start stirring with tongs or a spatula. Continue to stir, adding pasta cooking water as needed, until a light and silky sauce has formed around the pasta. Don't be afraid to keep adding the pasta cooking water - it will not dilute the flavor of the dish!
Scoop angel hair pasta onto plates then serve.

Be sure to break up the dried rosemary as finely as possible using your fingertips so you don't get large, hard pieces of the dried herb in your angel hair pasta.
I do not recommend using powdered or pre-grated parmesan cheese for this dish, as it will clump vs creating a light and silky sauce. Freshly grate a wedge of parmesan cheese using a microplane so the cheese melts into the pasta.