Lemon Butter Pasta Light (Printable)

Delicate capellini tossed in a silky lemon-butter sauce. Quick, refreshing, and perfect for a light meal.

# 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 Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The lemony butter clings to every strand without feeling heavy or rich.
  • You can dress it up with shrimp or keep it simple when you just want something clean and bright.
02 -
  • Do not skip reserving the pasta water, it is what transforms the butter and lemon into an actual sauce instead of a puddle.
  • Capellini overcooks in seconds, so taste it early and pull it when it still has a tiny bit of bite.
  • Add the Parmesan off the heat or it can seize up and turn grainy instead of melting smoothly.
03 -
  • Use room temperature butter so it melts evenly and emulsifies faster with the lemon juice.
  • Zest the lemon directly over the skillet so the oils fall right into the sauce and nothing goes to waste.
  • Taste the pasta water before you drain it, if it is not salty enough the whole dish will taste flat.
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