Lemon Butter Pasta Light (Print Version)

Capellini in a silky lemon-butter sauce. Quick, zesty, and refreshing in just 20 minutes.

# What to Use:

→ 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 Prepare:

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 -
  • The sauce comes together in the exact time it takes the capellini to cook, meaning dinner can be ready in under 15 minutes on those nights when cooking feels impossible.
  • The brightness of fresh lemon cuts through the richness of the butter, creating this perfectly balanced dish that feels both indulgent and light enough for a summer evening.
02 -
  • Never rinse pasta after cooking - that starch is essential for helping the sauce cling to every strand.
  • The sauce might look too loose in the pan but will thicken as it sits for even a minute, so err on the side of a slightly more fluid sauce than you think you need.
03 -
  • When zesting lemons, press very lightly with your microplane, taking only the yellow part and avoiding the bitter white pith beneath.
  • For special occasions, brown the butter before adding the lemon for a deeper, nuttier dimension that transforms this quick weeknight dish into something restaurant-worthy.
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