Lemon Capellini Fresh Herbs (Print)

Silky capellini with lemon butter sauce and fresh herbs offers a light, elegant dish ready in minutes.

# 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 (approximately 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)

# Directions:

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. Reserving 1/4 cup of the pasta water, drain the pasta.
02 - Melt the unsalted butter in a large skillet over medium heat. Add the lemon zest and cook for 30 seconds until fragrant.
03 - Add the lemon juice and reserved pasta water to the skillet. Stir to combine and allow to simmer gently for 1 minute.
04 - Add the drained capellini to the skillet and toss gently to coat evenly with the lemon butter sauce.
05 - Sprinkle the Parmesan cheese over the pasta and season with freshly ground black pepper. Toss until the cheese melts and the sauce develops a silky texture. Add additional pasta water if necessary to achieve desired creaminess.
06 - Remove from heat and fold in the fresh parsley, basil, and chives, tossing lightly to combine.
07 - Plate immediately, garnishing with extra lemon zest, herbs, and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been hovering over the stove all afternoon.
  • The bright acidity and silky sauce make you feel like you're eating something indulgent while it's actually quite light.
  • Capellini's delicate texture means it soaks up every drop of that buttery lemon perfection in a way heartier pasta simply can't.
02 -
  • Save your pasta water before draining, every single time—it's what separates a sauce that coats the pasta from one that just sits at the bottom of the pan.
  • If your sauce seems too thin, resist adding cream or more butter; instead, keep the pasta over gentle heat for another minute so the starch can do its thickening work naturally.
03 -
  • Zest your lemons before you juice them—trying to zest a lemon after you've squeezed it is almost impossible, and you'll curse yourself.
  • Keep your skillet over low heat once you add the pasta back in; high heat will break down your sauce and make the cheese grainy instead of silky.
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