Lemon Capellini with Herbs (Printable Version)

Delicate capellini pasta blended with bright lemon butter and fresh herb medley for a light, elegant meal.

# What You Need:

→ Pasta

01 - 12 oz capellini (angel hair pasta)
02 - Salt, for pasta water

→ Sauce

03 - 4 tbsp unsalted butter
04 - Zest of 2 lemons
05 - Juice of 2 lemons (about 4 tbsp)
06 - 1/4 cup reserved pasta water
07 - 1/2 cup freshly grated Parmesan cheese
08 - Freshly ground black pepper, to taste

→ Herbs and Garnish

09 - 2 tbsp fresh parsley, finely chopped
10 - 2 tbsp fresh basil, finely chopped
11 - 1 tbsp fresh chives, finely chopped
12 - Extra lemon zest, for garnish (optional)
13 - Extra Parmesan, for serving (optional)

# How To Make:

01 - Bring a large pot of salted water to a boil. Add the capellini and cook until just al dente, 2 to 3 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the lemon zest and cook for 30 seconds until fragrant.
03 - Add the lemon juice and reserved pasta water to the skillet. Stir to combine and let simmer for 1 minute.
04 - Add the drained capellini to the skillet. Toss gently to coat the pasta evenly in the lemon butter sauce.
05 - Sprinkle in the Parmesan cheese and season with freshly ground black pepper. Toss until the cheese melts and the sauce achieves a silky texture. Add extra pasta water if needed for creaminess.
06 - Remove the skillet from heat and gently fold in the chopped parsley, basil, and chives to distribute evenly.
07 - Plate immediately and garnish with additional lemon zest, fresh herbs, and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It's done in twenty minutes flat, which means weeknight elegance without the stress.
  • The sauce is velvety without being heavy, so you actually feel refreshed after eating it instead of sluggish.
  • Fresh herbs scattered at the end taste like summer in your mouth, no matter what season it actually is.
02 -
  • The pasta water is not optional—it's what makes this actually taste creamy when there's no cream involved.
  • If your sauce breaks or looks grainy, add one more splash of pasta water and it will come back together.
  • Don't oversalt the finished dish because the Parmesan and broth are already salty, and it's easier to add salt than remove it.
03 -
  • Have all your ingredients prepped and within arm's reach before the pasta water boils, because once the pasta is in the pot, everything moves very quickly.
  • Use a microplane zester rather than a box grater for lemon zest because it gives you those fine, fragrant pieces instead of chunky strips that can feel grainy between your teeth.
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