Lemon Capellini Fresh Herbs (Print View)

Silky capellini coated in lemon butter and fresh herbs for a quick, flavorful Italian-inspired dish.

# 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 - 4 tbsp lemon juice (about 2 lemons)
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 finely chopped fresh parsley
10 - 2 tbsp finely chopped fresh basil
11 - 1 tbsp finely chopped fresh chives
12 - Extra lemon zest for garnish (optional)
13 - Extra Parmesan for serving (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add capellini and cook for 2 to 3 minutes until just al dente. 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 - Add lemon juice and reserved pasta water to the skillet. Stir and simmer for 1 minute.
04 - Add drained capellini to the skillet and toss gently to coat with lemon butter sauce.
05 - Sprinkle Parmesan cheese and season with freshly ground black pepper. Toss until cheese melts and sauce becomes silky. Add more pasta water if needed for creaminess.
06 - Remove skillet from heat. Stir in parsley, basil, and chives, tossing lightly to combine.
07 - Serve immediately, garnished with extra lemon zest, herbs, and Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water, yet tastes like you fussed over it for hours.
  • The bright lemon and fresh herbs make it feel light and spring-like, even on heavy winter evenings.
  • You probably have most of these ingredients already, which means dinner can happen right now.
02 -
  • Reserve your pasta water before draining—forgetting this step means your sauce will be thick and clumpy instead of silky and cohesive.
  • Don't overcook the capellini by even a minute; it goes from perfect to soggy faster than you'd think.
  • Add herbs at the very end and off the heat; cooked herbs taste sad, fresh herbs taste like sunshine.
03 -
  • If you're cooking for two and have leftovers, store sauce and pasta separately and warm gently with a splash of water rather than trying to reheat them together.
  • Try whisking in a teaspoon of mascarpone or crème fraîche right at the end for richness that feels indulgent without being heavy.
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