Lemon Butter Pasta Light (Printable Version)

Light capellini in zesty lemon-butter sauce with Parmesan and fresh herbs

# What You'll 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 Tips:

01 -
  • The sauce comes together in minutes but tastes like something you would order at a restaurant
  • Its one of those rare dishes that feels luxurious yet somehow light and refreshing
02 -
  • The pasta water is crucial for creating that silky, emulsified sauce texture
  • Lemon zest contains all the aromatic oils, so do not skip it even if you want less juice
03 -
  • Room temperature butter melts more smoothly and creates a better emulsion with the pasta water
  • Add the lemon juice off the heat to keep the sauce from separating or becoming too sharp
Go Back