Lemon Capellini with Herbs (Printable)

Silky capellini paired with lemon butter and a fresh herb medley for a quick, light meal.

# What You 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 (approx. 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, optional for garnish
13 - Extra Parmesan cheese, optional for serving

# How To Make It:

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 pasta water and drain the pasta.
02 - 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. Let the mixture simmer for 1 minute.
04 - Add drained capellini to the skillet and gently toss to coat with the lemon butter sauce.
05 - Sprinkle in Parmesan cheese and season with freshly ground black pepper. Toss until cheese melts and sauce becomes silky, adding a splash of pasta water if needed for creaminess.
06 - Remove from heat and fold in parsley, basil, and chives, tossing lightly to combine.
07 - Serve immediately, garnished with extra lemon zest, herbs, and Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all afternoon.
  • The silky sauce clings to delicate pasta in a way that feels luxurious without any cream—just butter, lemon, and a little pasta water magic.
  • Fresh herbs make it feel seasonal and alive, no matter what time of year you're making it.
02 -
  • Don't walk away while the pasta cooks—capellini waits for no one, and the difference between perfect and mushy is under a minute.
  • Reserve your pasta water before draining, or you'll end up with a dry sauce and frustration; I learned this the hard way at a dinner party.
  • The sauce finishes off heat with the herbs because one minute too long and your beautiful basil turns into a tired, dark shadow of itself.
03 -
  • The pasta water is not an afterthought—it's the secret ingredient that turns butter and lemon juice into an actual sauce that clings rather than slides off.
  • Don't chill the skillet or use ice-cold pasta water; warmth helps the emulsion stay together, and a silky sauce is the whole point.
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