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30-Minute Beef and Garlic Butter Pasta – Quick Weeknight Dinner

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Achieve weeknight victory with this 30-minute wonder. Browned 80/20 ground beef meets melted garlic butter, binding perfectly with spaghetti and starchy pasta water.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 ounces Spaghetti or Linguine pasta
  • 1 pound Ground Beef (80/20 lean)
  • 4 tablespoons Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 cup Beef Broth
  • 1 tablespoon Olive Oil
  • 1 teaspoon Italian Seasoning
  • 1/2 cup Grated Parmesan Cheese, plus more for serving

Instructions

  1. Step 1: Cook the pasta according to package directions in salted water. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
  2. Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 6-7 minutes). Drain any excess grease from the skillet and return the beef to the burner.
  3. Step 3: Reduce the heat to medium-low. Push the beef to one side of the skillet, then add the butter and minced garlic to the empty side. Cook until the garlic is fragrant (about 1 minute), then stir the melted garlic butter thoroughly into the ground beef.
  4. Step 4: Pour in the beef broth and Italian seasoning. Bring the mixture to a low simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce for about 3 minutes until slightly thickened.
  5. Step 5: Add the cooked pasta to the skillet along with the reserved pasta water. Toss quickly to coat the pasta in the beef sauce. Stir in the 1/2 cup of Parmesan cheese until melted and creamy. Serve immediately with extra Parmesan.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days; if needed, splash a little extra beef broth over the pasta before sealing to help maintain moisture.
  • To reheat, gently warm the pasta in a saucepan over low heat, stirring in a tablespoon or two of water or beef broth to restore the sauce’s creamy consistency.
  • Pair this rich, savory dish with a simple side salad dressed with a bright lemon vinaigrette to cut through the garlic butter and beef richness.
  • When draining the beef in Step 2, make sure you drain all the excess grease, as this prevents the final sauce from becoming oily and ensures the beef broth fully emulsifies with the garlic butter.
  • Author: Isabella
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cups (approx 340g)
  • Calories: 578
  • Sodium: 875mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Trans Fat: 0.3g
  • Protein: 3g

Find it online: https://coookitfast.one/30-minute-beef-and-garlic-butter-pasta-quick-weeknight-dinner/