Lemon Butter Pasta Light (Printable)

Delicate capellini tossed in a silky lemon-butter sauce. Bright, zesty, and ready in just 20 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz capellini (angel hair pasta)
02 - 1 tablespoon salt for pasta water

→ Sauce

03 - 4 tablespoons unsalted butter
04 - 2 large lemons, zested and juiced (approximately 1/4 cup juice)
05 - 2 tablespoons extra-virgin olive oil

→ Finishing

06 - 1/4 cup grated Parmesan cheese, plus additional 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 rolling boil. Add capellini and cook according to package directions until al dente, approximately 2 to 3 minutes. Reserve 1/2 cup of pasta cooking water before draining.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add olive oil, lemon zest, and lemon juice. Stir to combine and warm through for 1 to 2 minutes.
03 - Transfer drained capellini to the skillet. Toss vigorously to coat pasta evenly with sauce, adding reserved pasta water incrementally to achieve a silky emulsion.
04 - Remove from heat. Fold in grated Parmesan and chopped parsley. Season with salt and freshly ground black pepper to taste.
05 - Distribute among serving plates. Garnish with additional Parmesan and parsley. Serve immediately while hot.

# Expert Hints:

01 -
  • It comes together in the time it takes to boil pasta, making it perfect for nights when you're too tired to think.
  • The bright lemon cuts through the butter in a way that feels light instead of heavy, even though it's incredibly satisfying.
  • You probably already have everything you need sitting in your kitchen right now.
02 -
  • Capellini cooks insanely fast, so set a timer and check it early or you'll end up with a mushy mess instead of silky strands.
  • The pasta water is not optional, it's the secret ingredient that transforms butter and oil into an actual sauce that coats instead of pools.
  • Add the Parmesan off the heat or it can seize up and turn grainy instead of melting smoothly into the dish.
03 -
  • Zest the lemons before you juice them, it's nearly impossible to zest a lemon half and you'll just end up frustrated.
  • Use tongs instead of a spoon to toss the pasta, it gives you more control and helps the sauce coat every strand evenly.
  • Taste before you add extra salt, the Parmesan and pasta water are already salty and it's easy to overdo it.
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