Lemon Butter Pasta Light (Printable version)

Bright, zesty capellini in silky lemon-butter sauce ready in 20 minutes

# Ingredient List:

→ Pasta

01 - 12 oz capellini (angel hair pasta)
02 - 1 tablespoon salt (for pasta water)

→ Sauce

03 - 1/4 cup unsalted butter
04 - 2 large lemons, zested and juiced (about 1/4 cup juice)
05 - 2 tablespoons extra-virgin olive oil

→ Finishing

06 - 1/4 cup grated Parmesan cheese, plus more for serving
07 - 2 tablespoons chopped fresh parsley
08 - Freshly ground black pepper, to taste
09 - Salt, to taste

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente (typically 2–3 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the olive oil, lemon zest, and lemon juice. Stir to combine and let it warm through for 1–2 minutes.
03 - Add the drained capellini to the skillet. Toss to coat the pasta evenly, adding reserved pasta water as needed to create a silky sauce.
04 - Remove from heat. Stir in the grated Parmesan, chopped parsley, and season with salt and freshly ground black pepper to taste.
05 - Divide among plates, garnish with extra Parmesan and parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • Its the fastest way to feel like youve made something fancy when youre actually exhausted
  • The sauce clings to every strand of capellini like it was always meant to be there
02 -
  • The pasta water is crucial, dont skip it or your sauce will separate instead of emulsifying
  • Add cheese after removing the pan from heat, otherwise it can turn grainy and unpleasant
03 -
  • Zest your lemons before juicing them, its much harder once theyve been squeezed
  • Room temperature butter melts more smoothly and creates a silkier emulsion
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