Lemon Butter Pasta Light (Printable)

Delicate capellini tossed in a silky lemon-butter sauce with fresh parsley and Parmesan. Ready in 20 minutes.

# Ingredient List:

→ 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 Suggestions:

01 -
  • It comes together faster than most people can decide what to eat.
  • The brightness of lemon makes you forget you're eating something so simple.
  • You probably already have everything you need sitting in your kitchen right now.
  • It feels fancy enough to serve guests but forgiving enough for a weeknight scramble.
02 -
  • Angel hair goes from perfect to gummy in seconds, so drain it the moment it's al dente.
  • If you skip reserving pasta water, you'll end up with a clumpy mess instead of a silky sauce.
  • Add the Parmesan off the heat or it can seize up and turn grainy instead of melting smoothly.
03 -
  • Use a microplane to zest the lemons so you get only the fragrant yellow part, not the bitter white pith underneath.
  • Toss the pasta in the skillet instead of just pouring sauce over it so every strand gets coated evenly.
  • Taste the dish before serving and adjust the lemon juice, it should be bright but not puckering.
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