Lemon Capellini Fresh Herbs (Printable version)

Silky capellini coated in lemon butter sauce, accented with a blend of fresh herbs.

# 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)

# Steps to follow:

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 - Melt butter in a large skillet over medium heat. Add lemon zest and cook for 30 seconds until fragrant.
03 - Stir in lemon juice and reserved pasta water. Let simmer for 1 minute to meld flavors.
04 - Add drained capellini to the skillet. Gently toss to coat the pasta with the lemon butter sauce.
05 - Sprinkle Parmesan cheese and freshly ground black pepper over pasta. Toss until the cheese melts and the sauce is silky, adding a splash of pasta water if needed for creaminess.
06 - Remove from heat and fold in fresh parsley, basil, and chives, tossing lightly to combine.
07 - Plate immediately and garnish with additional lemon zest, herbs, and Parmesan if desired.

# Expert tips:

01 -
  • The whole thing comes together in the time it takes pasta to cook, yet tastes like you fussed for hours.
  • Lemon and butter do something almost magical when you let them get friendly in a skillet.
  • It's naturally light but somehow feels indulgent, the kind of meal that leaves you satisfied rather than stuffed.
02 -
  • Don't walk away once you've added the pasta to the sauce—constant gentle tossing is what creates the creamy emulsion that makes this dish special, not a heavy cream or extra fat.
  • If your sauce breaks or looks separated, add a splash of cold pasta water and toss vigorously off the heat for a few seconds and it will come back together.
03 -
  • Toast your black pepper in the dry skillet before you start if you want it to taste deeper and more fragrant, rather than sharp.
  • If you have access to Meyer lemons, use them—they're sweeter and less harsh, which softens the whole dish into something almost luxurious.
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