Lemon Capellini Fresh Herbs (Printer View)

Delicate capellini bathed in lemon butter and fresh herbs delivers a light, flavorful pasta experience.

# Components:

→ 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 (approx. 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)

# Method:

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

# Expert Advice:

01 -
  • It's ready in twenty minutes but tastes like you spent hours getting the flavors right.
  • The lemon doesn't overpower—it whispers instead, making every bite feel fresh and somehow comforting at once.
  • Butter and pasta water create a sauce so silky you won't believe there's no cream involved.
02 -
  • Don't let the lemon juice cook directly with heat before adding pasta water—it can taste harsh and thin instead of bright and balanced.
  • Reserve the pasta water before draining; it's the difference between a sauce that coats and one that slides off the noodles.
03 -
  • If your sauce looks greasy instead of silky, you need more pasta water—add it a teaspoon at a time and toss gently.
  • Zest your lemons before you cut them in half for juice; it's easier, and you get better texture.
Return