Lemon Butter Capellini Pasta (Print View)

Delicate capellini coated in a zesty lemon-butter sauce for a quick, light dish.

# 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 the capellini and cook until al dente, approximately 2 to 3 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add olive oil, lemon zest, and lemon juice. Stir and warm through for 1 to 2 minutes.
03 - Add the drained capellini to the skillet and toss to coat evenly. Add reserved pasta water as needed to achieve a silky sauce consistency.
04 - Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt and freshly ground black pepper to taste.
05 - Divide among plates. Garnish with additional Parmesan and parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • It's faster than ordering delivery, and tastes like you spent hours on it.
  • The bright lemon cuts through richness in a way that makes you feel lighter, not heavier, after eating.
  • One pan, minimal cleanup, maximum flavor—which means you can actually enjoy your evening instead of facing a sink full of dishes.
02 -
  • Reserve your pasta water before draining; it's starchy and silky, not watery like plain water, and it's what transforms a dry dish into something that actually coats your tongue.
  • Don't add the butter and lemon to cold oil; warmth releases the lemon's oils and lets the butter emulsify properly, creating that luxurious sauce instead of a separated mess.
  • Parmesan is your thickening agent here, so stir it in off the heat to avoid clumping; the residual warmth melts it evenly into the pasta.
03 -
  • Taste your pasta water before using it in the sauce—if it's undersalted, the final dish will feel flat no matter what else you do.
  • Keep the heat at medium, never high; rushing the butter and lemon sauce can cause the sauce to break or the lemon to lose its fresh, bright quality.
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