Lemon Butter Pasta Light

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add capellini and cook 2–3 minutes until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta.

02 - Melt butter in a large skillet over medium heat. Add olive oil, lemon zest, and lemon juice. Stir and warm through for 1–2 minutes.

03 - Add drained capellini to skillet. Toss to coat, adding reserved pasta water gradually to create a silky sauce.

04 - Remove from heat. Stir in grated Parmesan, chopped parsley, then season with salt and freshly ground black pepper to taste.

05 - Divide pasta among plates. Garnish with extra Parmesan and parsley if desired. Serve immediately.

# Expert Advice:

01 -

It comes together faster than ordering takeout, using pantry staples you probably already have.
The sauce is bright and silky without feeling heavy, perfect when you want comfort without the weight.
Every bite tastes clean and vibrant, like spring captured on a plate.

02 -

Donot skip reserving the pasta water, its the secret to a creamy sauce without cream.
Taste the lemon juice before adding all of it, some lemons are more tart than others and you can always add more.
Serve this right away, capellini absorbs sauce quickly and can become sticky if it sits too long.

03 -