Lemon Capellini Fresh Herbs (Printable Format)

Delicate capellini tossed in lemon butter sauce and vibrant fresh herbs for an elegant dish.

# What's Needed:

→ Pasta

01 - 12 oz capellini (angel hair pasta)
02 - Salt, to season pasta water

→ Sauce

03 - 4 tbsp unsalted butter
04 - Zest of 2 lemons
05 - 4 tbsp fresh lemon juice
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 cheese, for serving (optional)

# How To Make It:

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 pasta water, then drain the pasta.
02 - In a large skillet over medium heat, melt unsalted butter. Stir in lemon zest and cook for 30 seconds until fragrant.
03 - Add lemon juice and reserved pasta water to the skillet. Stir to combine and let simmer for 1 minute.
04 - Transfer drained capellini to the skillet and toss gently to coat evenly with lemon butter sauce.
05 - Sprinkle in grated Parmesan and season with freshly ground black pepper. Toss until cheese melts and sauce turns silky. Add an extra splash of pasta water if needed for creaminess.
06 - Remove skillet from heat and gently fold in parsley, basil, and chives to integrate flavors.
07 - Plate immediately and garnish with additional lemon zest, herbs, and Parmesan as desired.

# Expert Advice:

01 -
  • It's ready faster than the water boils, making it your secret weapon for impressive dinners on busy nights.
  • The sauce clings to each strand with such silky elegance that you'll forget this started as a last minute idea.
  • Fresh herbs elevate it from simple to restaurant-quality without requiring any special skills.
02 -
  • Don't let the pasta sit in the sauce; toss everything together and serve immediately while it's at that perfect temperature where everything moves together like silk.
  • The pasta water is non-negotiable—it's what transforms this from dry and separate to creamy and cohesive, even without any cream in sight.
03 -
  • Keep everything hot until the moment you toss—cold pasta and warm sauce will never become one silky whole.
  • The pasta water is your secret weapon; if the sauce seems tight, a splash more does magic without changing the flavor profile.
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