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Toddler eating vegetable pasta with broccoli, peas, and carrots in a yellow and blue bowl

Butter Noodles Recipe: Easy Veggie Pasta for Quick Weeknight Dinners

Print Recipe
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 12 oz Egg noodles or pasta of choice I use barilla spaghetti noodles
  • 4 tbsp Unsalted butter or vegan butter (I like the one from Trader Joes)
  • 1 tbsp olive oil
  • 2 cloves garlic minced; optional
  • 2 cups broccoli florets I prefer fresh organic broccoli
  • 1 cup sliced carrots optional
  • 1 cup frozen peas optional
  • 1/4 cup grated Parmesan optional; use safe cheese if needed
  • Salt and black pepper to taste optional
  • 1 tbsp fresh parsley chopped

Instructions

  • Bring a large pot of salted water to a boil; first, cook pasta per package instructions until al dente.
  • Reserve 1/2 cup pasta water; then drain.
  • Meanwhile, heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add garlic and cook about 30 seconds until fragrant.
  • Add carrots and broccoli; sauté 4–6 minutes until tender‑crisp.
  • Stir in peas and cook 1–2 minutes.
  • Add pasta, remaining butter, and reserved pasta water.
  • Toss to coat so the sauce becomes silky and clings to the noodles.
  • Stir in Parmesan if using.
  • Season with salt and black pepper, garnish with parsley, and serve immediately.