Pasta Toss

Three ingredients and about 15 minutes. That’s all it takes for this buttered rotini side dish that fills the “I need something on the plate next to the protein” gap without any drama.

The spiral shape of rotini is what makes this work better than spaghetti or penne. Those corkscrew curves catch and hold the melted butter and seasoning in every groove, so each forkful is fully coated instead of just slippery.

Use whatever seasoning blend you like best. Italian seasoning, ranch seasoning, Cajun spice, garlic and herb. The pasta and butter are a blank canvas.

Kitchen Tips

• Toss the hot pasta with the butter immediately after draining. The residual heat melts the butter evenly and the starchy surface absorbs it.
• Don’t rinse the pasta. That starchy coating helps the seasoning stick.
• Reserve a splash of pasta water before draining. If the toss seems dry, a tablespoon of starchy water loosens everything without diluting the flavor.

Variations

• Add grated Parmesan while tossing for a cheesy, cacio e pepe-adjacent side.
• Toss in steamed broccoli florets or sauteed garlic and red pepper flakes to turn this into a light main course.
• Use olive oil instead of butter and add a squeeze of lemon for a lighter, Mediterranean-style version.