Lemon Capellini Fresh Herbs (Printable)

Silky capellini tossed in lemon butter sauce, enhanced with a fresh herb medley for a light, elegant dish.

# Ingredient List:

→ Pasta

01 - 12 ounces capellini (angel hair pasta)
02 - Salt, 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 cooking 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)

# How-To Steps:

01 - Bring a large pot of salted water to a rolling boil. Add capellini and cook until just al dente, approximately 2 to 3 minutes. Reserve 1/4 cup of cooking water, then drain 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 - Stir in lemon juice and reserved pasta water. Allow mixture to simmer gently for 1 minute.
04 - Add drained capellini to skillet and toss gently to coat thoroughly with lemon butter sauce.
05 - Sprinkle Parmesan cheese over pasta and season with freshly ground black pepper. Toss continuously until cheese melts and sauce reaches silky consistency. Add additional pasta water if needed for creaminess.
06 - Remove skillet from heat and fold in parsley, basil, and chives, tossing lightly to combine.
07 - Plate immediately, garnished with extra lemon zest, fresh herbs, and Parmesan as desired.

# Expert Advice:

01 -
  • It actually tastes like butter and lemon decided to become silk, and somehow you made it happen in less time than scrolling through your phone.
  • The pasta water is your secret weapon—it transforms a simple sauce into something creamy without a drop of cream.
  • Fresh herbs at the end wake everything up, turning a simple dish into something that feels intentional and restaurant-quality.
02 -
  • Don't drain your pasta water down the sink—that starchy liquid is what keeps the sauce from separating into sad pools of oil and juice, so reserve it before you do anything else.
  • The timing is tight with capellini, so taste it starting at the 2-minute mark; it should bend but still have a gentle firmness at its core.
  • If your sauce looks broken or greasy, it means the heat was too high or you added cold ingredients to hot butter—medium heat is your friend, and let things come together gradually.
03 -
  • Keep the heat at medium and let the butter, lemon, and pasta water come together gently—rushing this step with high heat is how you end up with separated, broken sauce that tastes like disappointment.
  • The pasta water is non-negotiable; it's what separates this from a dry, oily dish and turns it into something that coats your mouth with silky comfort.
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