Pin it The first time I made this lemon butter pasta, I was desperately trying to use up a bag of lemons my neighbor had dropped off after her tree produced what she called "an embarrassing abundance."
I served it to my brother on his birthday, and he actually stopped talking mid-sentence after the first bite. That silence was the best compliment I could have asked for.
Ingredients
- Capellini (angel hair pasta): The thin strands coat perfectly in the light sauce, but you could use spaghetti or linguine if that is what you have in your pantry.
- Unsalted butter: Starting with unsalted butter lets you control exactly how much salt goes into your dish.
- Large lemons: Fresh zest and juice are non-negotiable here, and I have learned the hard way that bottled lemon juice just does not compare.
- Extra-virgin olive oil: This adds a subtle fruitiness that rounds out the sharp lemon notes.
- Grated Parmesan cheese: The cheese creates a velvety texture that makes the sauce cling to every strand of pasta.
- Fresh parsley: Do not skip this, it adds a fresh herbal note and beautiful color that makes the dish look restaurant-quality.
Instructions
- Get your water going:
- Bring a large pot of generously salted water to a rolling boil, then add the capellini and cook until it is just al dente, usually about 2 to 3 minutes.
- Reserve that liquid gold:
- Before draining, scoop out about half a cup of the starchy pasta water, then drain the rest and set it aside.
- Build the sauce base:
- Melt the butter in a large skillet over medium heat, then add the olive oil, lemon zest, and fresh lemon juice, letting everything warm through.
- Bring it all together:
- Add the drained pasta to the skillet and toss it gently, adding splashes of the reserved pasta water until you have a glossy, silky sauce that coats each strand.
- Finish with flair:
- Remove the skillet from the heat and stir in the Parmesan and parsley, then season generously with salt and pepper before serving immediately.
Pin it 
Pin it This recipe has become my go-to for impromptu dinner parties because it looks impressive but requires so little effort that I can actually enjoy my guests company instead of being stuck in the kitchen.
Making It Your Own
While this pasta is beautiful in its simplicity, I have found that adding grilled shrimp or pan-seared chicken turns it into a more substantial meal. The lemon flavors pair so naturally with seafood that it feels like they were meant to be together.
Wine That Works
A crisp white wine cuts through the butter while echoing the citrus notes. I keep a bottle of Sauvignon Blanc or Pinot Grigio specifically for nights when this pasta is on the menu, and sometimes I even splash a little into the sauce itself.
Timing Is Everything
I learned to have all my ingredients prepped before I even put the water on to boil because this dish moves fast once you start cooking.
- Zest your lemons before you juice them, it is much easier to handle a whole lemon.
- Grate the cheese in advance so you can add it immediately while the pasta is still hot.
- Chop the parsley while you are waiting for the water to boil, then set everything within arm reach of the stove.
Pin it 
Pin it There is something so satisfying about a dish that tastes like it came from a professional kitchen but took less time than ordering delivery. I hope this becomes a staple in your home the way it has in mine.
Recipe FAQs
- → What type of pasta works best for this dish?
Capellini (angel hair) is ideal because its delicate strands coat evenly in the light lemon-butter sauce. The thin pasta allows the bright flavors to shine without becoming heavy. Linguine or spaghetti can work as substitutes, though the sauce-to-pasta ratio may need adjustment.
- → Can I make this dairy-free?
Yes, substitute the unsalted butter with a high-quality vegan butter alternative and either omit the Parmesan or use a plant-based Parmesan-style cheese. The lemon flavors will still provide plenty of brightness and zest to the finished dish.
- → Why reserve pasta water?
The starchy pasta water is crucial for creating a silky, emulsified sauce that clings to the noodles. When added to the lemon-butter mixture, the starches help thicken and bind the sauce, transforming it from a simple coating into a glossy, restaurant-quality finish.
- → How do I prevent the sauce from separating?
Keep the heat at medium when melting the butter and adding lemon juice. Avoid high heat, which can cause the butter to break. Add the pasta water gradually while tossing—the starches help emulsify everything together. Remove from heat before adding Parmesan to prevent graininess.
- → What proteins pair well with this pasta?
Grilled shrimp, pan-seared chicken breast, or light white fish like halibut complement the bright lemon flavors without overwhelming the dish. For a vegetarian protein boost, consider adding white beans or serving alongside a simple green salad with nuts.
- → Can I add vegetables to this dish?
Light vegetables work beautifully—try adding sautéed asparagus, spinach, or cherry tomatoes during the final minute of cooking. Roasted broccoli or zucchini also complement the lemon-butter flavors without competing with the dish's fresh character.