Lemon Capellini Fresh Herbs (Print View)

Silky capellini coated in lemon butter and fresh herbs for a light, elegant dish.

# What You’ll Need:

→ Pasta

01 - 12 ounces capellini (angel hair pasta)
02 - Salt, as needed for pasta water

→ Sauce

03 - 4 tablespoons unsalted butter
04 - Zest of 2 lemons
05 - Juice of 2 lemons (approximately 4 tablespoons)
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 tablespoons fresh parsley, finely chopped
10 - 2 tablespoons fresh basil, finely chopped
11 - 1 tablespoon fresh chives, finely chopped
12 - Extra lemon zest, for garnish (optional)
13 - Extra Parmesan cheese, for serving (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add capellini and cook until just al dente, about 2 to 3 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - While pasta cooks, melt 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 simmer for 1 minute.
04 - Add drained capellini to the skillet and gently toss to coat with the lemon butter sauce.
05 - Sprinkle Parmesan cheese over the pasta and season with freshly ground black pepper. Toss until cheese melts and sauce becomes silky. If necessary, add a splash more pasta water to achieve desired creaminess.
06 - Remove skillet from heat. Add chopped parsley, basil, and chives, tossing lightly to combine.
07 - Serve immediately, garnished with additional lemon zest, fresh herbs, and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent minutes.
  • The lemon flavor is bold but never harsh, thanks to the pasta water creating this impossibly silky sauce.
  • You probably have everything on hand already, which means dinner happens.
02 -
  • Reserve your pasta water before draining—this is the difference between a sauce and a glue that coats your pasta.
  • Don't let the lemon juice sit in the pan without the butter; it'll taste sharp and one-dimensional instead of bright and balanced.
  • Fresh herbs stirred in after cooking stay vibrant; add them during cooking and they turn dark and muted.
03 -
  • Zest your lemons before you cut them in half—the juice runs everywhere once you slice, making it harder to work with the whole fruit.
  • If your pasta water is too thick and creates a gluey sauce, remember that a tiny splash of water fixes it instantly, but fixing a sauce that's too thin requires more pasta water and more work.
Go Back