Lemon Butter Pasta Light (Printable)

Delicate capellini tossed in a silky lemon-butter sauce. Quick, refreshing, and perfect for a light meal.

# 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

# Directions:

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 your pasta to cook, making this my go-to when hunger outpaces patience.
  • Theres something magical about how the starchy pasta water combines with butter and lemon to create a silky emulsion that clings perfectly to each delicate strand.
02 -
  • Reserve more pasta water than you think youll need - I once had to frantically add tap water when my sauce seized up, and it never achieves the same silky texture.
  • The sauce will continue to thicken as it sits, so serve immediately or prepare to loosen with additional warm pasta water if there's any delay.
03 -
  • Zest your lemons before juicing them - its nearly impossible to properly zest a squeezed lemon half, a lesson I learned through frustrating experience.
  • The capellini will continue cooking from residual heat after draining, so pull it from the water when its still slightly firmer than you want it to be in the final dish.
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