Lemon Capellini Fresh Herbs (Print Version)

Silky capellini in lemon butter sauce combined with fresh herbs for a bright, fresh flavor.

# What You'll 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)

# How To Make:

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.
02 - In a large skillet over medium heat, melt the butter. Add lemon zest and cook for 30 seconds until fragrant.
03 - Stir in lemon juice and reserved pasta water. Let simmer gently for 1 minute to meld flavors.
04 - Add drained capellini to the skillet. Gently toss to fully coat the pasta with the sauce.
05 - Sprinkle Parmesan cheese over the pasta and season with freshly ground black pepper. Toss until the cheese melts and the sauce achieves a silky texture. Add more reserved pasta water if needed for creaminess.
06 - Remove from heat and fold in the chopped parsley, basil, and chives. Toss lightly to combine.
07 - Plate immediately, garnished optionally with extra lemon zest, herbs, and Parmesan cheese.

# Expert Tips:

01 -
  • It's ready in twenty minutes but tastes like you've been simmering something all afternoon.
  • The fresh herbs make you feel like you're cooking with intention, not just following instructions.
  • It proves that simplicity and elegance aren't mutually exclusive, especially when your pantry cooperates.
02 -
  • The pasta water is not optional, no matter how much it offends your instinct to use something starchy when you're trying to keep things light. It's what makes the butter and lemon actually coat the pasta instead of sliding off.
  • Don't let the sauce sit in the pan after you add the pasta or it will start to absorb too much liquid and become gloppy instead of silky.
03 -
  • Zest your lemons before you juice them because trying to zest a squeezed lemon is a losing battle that everyone fights at least once.
  • If your sauce ever looks broken or separated, a splash of cold pasta water and some vigorous tossing will bring it back together every single time.
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