Pin It I was standing at the stove on a Tuesday night, staring into the fridge with zero inspiration, when I spotted half a lemon rolling around in the crisper drawer. That little lemon became dinner: angel hair pasta, butter, citrus, and nothing else standing in the way. It took less time than ordering takeout and tasted like I'd tried harder than I actually did. Sometimes the simplest things save you.
The first time I made this for friends, I panicked because I thought it was too plain. But when they twirled the pasta onto their forks and went quiet for a few bites, I realized that sometimes restraint is the whole point. One friend scraped her plate clean and asked if there was more. There wasn't, but I made it again the next week just to hear that question again.
Ingredients
- Capellini: Angel hair cooks in under three minutes, so keep your eyes on it or it turns to mush in a heartbeat.
- Salt for pasta water: This is your only chance to season the pasta itself, so don't be shy with it.
- Unsalted butter: Using unsalted lets you control the salt level in the sauce without any surprises.
- Lemons: Zest them before you juice them, and use a light hand so you don't scrape the bitter white pith.
- Extra-virgin olive oil: This adds a fruity richness that butter alone can't quite deliver.
- Parmesan cheese: Freshly grated melts into the sauce like a dream, pre-shredded stuff just sits on top like sawdust.
- Fresh parsley: It's not just for looks, it adds a grassy brightness that balances the butter.
- Black pepper: Crack it fresh right before serving so the heat and aroma are still alive.
Instructions
- Boil the pasta:
- Get your water roaring and salty like the sea, then drop in the capellini and set a timer. Scoop out half a cup of that starchy water before you drain, it's the secret to a sauce that clings.
- Make the lemon butter sauce:
- Melt the butter over medium heat, swirl in the olive oil, then add the lemon zest and juice. Let it bubble gently for a minute or two so the flavors get cozy.
- Toss the pasta:
- Add the drained capellini straight into the skillet and toss it around with tongs until every strand is glossy. If it looks tight, splash in some of that reserved pasta water and keep tossing.
- Finish and season:
- Pull the pan off the heat, then stir in the Parmesan and parsley. Taste it, add salt and pepper until it feels right, then taste it again because you can.
- Serve immediately:
- Divide it onto plates while it's still steaming and sprinkle extra Parmesan on top. This dish doesn't wait well, so eat it hot.
Pin It I started making this on nights when I needed something that felt like a hug without the heaviness. It became my go-to when I wanted to feel like I'd cooked something real but didn't have the energy for anything complicated. Now it's the dish I make when I want to remind myself that good food doesn't have to be hard.
How to Store and Reheat Leftovers
Honestly, this pasta is best eaten right away, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a skillet with a splash of water or broth to bring the sauce back to life. The microwave works in a pinch, but the texture won't be quite as silky.
Ways to Make It Your Own
I've tossed in grilled shrimp when I wanted protein, and once I stirred in some sautéed spinach because it was wilting in the fridge. A pinch of red pepper flakes adds a little kick if you're in the mood, and swapping parsley for fresh basil changes the whole vibe in a good way. This recipe is a starting point, not a rulebook.
What to Serve Alongside
Since the pasta is light and bright, I usually pair it with something simple like a crisp green salad or roasted asparagus. A slice of crusty bread for soaking up any leftover sauce is never a bad idea. If you want to make it feel like more of an occasion, pour a cold glass of Sauvignon Blanc and call it a weeknight celebration.
- A green salad with lemon vinaigrette keeps the citrus theme going.
- Roasted or grilled vegetables add color and a little char.
- Garlic bread is overkill but also completely worth it.
Pin It This is the kind of recipe that makes you look like you know what you're doing, even on nights when you barely do. Keep lemons and butter on hand, and you'll never be more than twenty minutes away from something that feels like a small victory.
Recipe Questions & Answers
- → Why is reserving pasta water important?
Pasta water contains starch that emulsifies with the butter and oil, creating a silky sauce that clings to the capellini. This technique prevents the sauce from separating and ensures even coating throughout the dish.
- → Can I use regular butter instead of unsalted?
Yes, but use salted butter sparingly and taste before adding additional salt. Unsalted butter gives you better control over the final seasoning and prevents the dish from becoming too salty.
- → How do I prevent the pasta from sticking?
Use a large pot with plenty of boiling salted water and stir occasionally during cooking. Capellini is thin and cooks quickly, so watch it closely. Fresh pasta water helps create sauce immediately after draining.
- → What pasta shapes work as alternatives?
Thin pasta shapes like spaghettini, linguine, or fettuccine work beautifully with this light sauce. Avoid thicker shapes as they won't coat as delicately with the silky butter mixture.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 2 days, though it's best enjoyed fresh. Reheat gently in a skillet over medium heat with a splash of water or pasta water to restore the silky sauce texture.