Lemon Butter Pasta Light (Printable Version)

Bright and zesty capellini tossed in silky lemon-butter sauce. Ready in just 20 minutes for a light, refreshing Italian dish.

# What You Need:

→ 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 -
  • It takes less time than ordering takeout and tastes infinitely better.
  • The lemon keeps things light and vibrant without feeling heavy or rich.
  • You probably already have everything you need in your kitchen right now.
  • Its elegant enough for guests but easy enough for a weeknight solo dinner.
02 -
  • Do not skip reserving the pasta water, its the secret to a sauce that actually clings instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or it can seize up and turn grainy instead of melting into the sauce smoothly.
  • Fresh lemon juice makes all the difference, bottled juice tastes flat and artificial by comparison.
03 -
  • Zest your lemons before juicing them, its nearly impossible to zest a juiced lemon and youll save yourself the frustration.
  • Use a microplane for the zest to get fine, fragrant shavings that distribute evenly without any bitter pith.
  • Toss the pasta in the skillet rather than just pouring sauce over it, the movement helps emulsify everything into a cohesive, glossy coating.
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