Lemon Butter Pasta Light (Printable Version)

Bright capellini with silky lemon-butter sauce, Parmesan, and fresh parsley. Ready in 20 minutes.

# 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 Make It:

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 exactly the time it takes your pasta to cook, making this perfect for those nights when cooking feels impossible but takeout isnt calling your name.
  • The bright acidity of fresh lemons cuts through the butter creating a sauce that feels indulgent without weighing you down.
02 -
  • Never rinse your pasta after cooking - that starch on the surface is crucial for helping the sauce adhere properly to each strand.
  • If your sauce seems too thick or dry when tossing with the pasta, add the reserved pasta water a tablespoon at a time until it reaches that perfect silky consistency.
03 -
  • When zesting your lemons, be careful to only remove the bright yellow outer layer and avoid the bitter white pith underneath.
  • For an extra dimension of flavor, try browning the butter slightly before adding the lemon juice - the nutty notes create a surprisingly complex backdrop for the bright citrus.
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