Save The first time I made this lemon butter pasta, I was halfway through cooking when I realized I had forgotten to buy parsley. My neighbor Sarah, an Italian nonna in spirit if not in blood, handed me a bunch from her windowsill garden and told me that fresh herbs are what make simple pasta sing. That tiny act of generosity turned a regular Tuesday dinner into something that felt like a celebration.
Last summer, my friend Tom came over after a brutal week at work. I threw this together while he sat at my counter, exhausted but hungry. Watching his face light up with that first bright, lemony bite reminded me why sometimes the simplest food is exactly what we need.
Ingredients
- Capellini pasta: Angel hair cooks quickly and its delicate texture perfectly catches the light butter sauce without overwhelming it
- Salt for pasta water: This is your only chance to season the pasta itself, so do not skimp
- Unsalted butter: Using unsalted lets you control exactly how salty the final dish becomes
- Fresh lemons: Both zest and juice are nonnegotiable here for that bright, punchy flavor
- Extra virgin olive oil: Adds a fruity undertone that balances the butters richness
- Parmesan cheese: Freshly grated melts better and tastes more vibrant than pre grated
- Fresh parsley: Adds color and a peppery fresh finish that cuts through the richness
Instructions
- Boil the pasta water generously:
- Fill a large pot with water, add the tablespoon of salt, and bring it to a rolling boil
- Cook the capellini:
- Add the pasta and cook for just 2 to 3 minutes until al dente, then reserve 1/2 cup of the starchy cooking water before draining
- Build the sauce base:
- While the pasta cooks, melt butter in a large skillet over medium heat, then swirl in olive oil, lemon zest, and lemon juice
- Combine everything:
- Add the drained pasta to the skillet and toss to coat, splashing in the reserved pasta water as needed to make the sauce silky
- Finish with flair:
- Remove from heat, fold in Parmesan and parsley, then season with salt and pepper to taste before serving immediately
Save This pasta has become my go to for nights when I want something comforting but not heavy. The way the butter and lemon cling to each strand of pasta feels almost luxurious, yet it never leaves you feeling weighed down afterward.
Making It Your Own
Once you have the basic technique down, this recipe adapts beautifully to whatever you have on hand or whatever mood you are in. The lemon butter base is surprisingly versatile and welcoming.
Perfect Pairings
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the butter while echoing the citrus notes. For a complete meal, serve alongside a simple arugula salad dressed with nothing more than olive oil and lemon.
Timing Is Everything
Capellini cooks so quickly that you should have everything else ready before you drop it in the water. Mise en place is not just fancy restaurant talk, it is the difference between a silky sauce and a clumpy mess.
- Grate your cheese and zest your lemons before you turn on any burners
- Warm your serving bowls in the oven so the pasta stays hot longer
- Have your pasta water measured and ready before draining
Save Sometimes the most uncomplicated recipes are the ones we return to again and again. This lemon butter pasta is proof that a few good ingredients, treated with respect, can create something truly memorable.
Recipe FAQs
- → What pasta works best for this dish?
Capellini or angel hair pasta is ideal because its delicate strands catch the silky lemon-butter sauce beautifully. Thin spaghetti or linguine would also work well.
- → Can I make this ahead of time?
This dish is best served immediately while the sauce is creamy and glossy. The lemon-butter sauce may separate if reheated, so I recommend cooking it fresh for optimal texture and flavor.
- → How do I prevent the sauce from breaking?
Keep the heat gentle when combining the sauce with pasta, and add the reserved pasta water gradually. This starchy water helps emulsify the butter and lemon juice into a smooth, cohesive coating.
- → What proteins complement this pasta?
Grilled shrimp, pan-seared chicken breast, or even flaky white fish like cod would pair wonderfully. The bright lemon sauce enhances seafood and lighter meats perfectly.
- → Is this suitable for a vegetarian diet?
Yes, this vegetarian dish uses Parmesan and butter for richness. For a vegan version, simply swap in plant-based butter and nutritional yeast or vegan Parmesan alternative.