Description
This light and refreshing Lemon Butter Pasta recipe features delicate capellini tossed in a silky lemon butter sauce with fresh parsley and Parmesan. Ready in just 20 minutes, it’s a perfect quick and flavorful meal for any day.
Ingredients
Scale
Pasta
- 12 oz capellini (angel hair pasta)
- 1 tablespoon salt (for pasta water)
Lemon Butter Sauce
- 1/4 cup unsalted butter
- 2 large lemons, zested and juiced (about 1/4 cup juice)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, typically 2 to 3 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta carefully.
- Prepare lemon butter sauce: In a large skillet over medium heat, melt the unsalted butter. Stir in the extra-virgin olive oil, lemon zest, and lemon juice. Warm the mixture through for 1 to 2 minutes, allowing the flavors to meld.
- Combine pasta and sauce: Add the drained capellini to the skillet with the lemon butter sauce. Toss gently to coat the pasta evenly. Gradually add the reserved pasta water as needed to create a silky, smooth sauce consistency that clings to each strand.
- Finish and season: Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley. Season with salt and freshly ground black pepper to taste, adjusting flavors as desired.
- Serve: Divide the lemon butter pasta among serving plates. Garnish with additional Parmesan cheese and parsley if desired. Serve immediately for the best taste and texture.
Notes
- Use freshly zested and juiced lemons for the brightest flavor.
- Reserve pasta water is important to adjust sauce consistency without diluting flavor.
- Add more Parmesan if you prefer a cheesier dish.
- For a protein boost, consider adding grilled chicken or shrimp.
- To keep it vegan, substitute butter with vegan butter and use nutritional yeast instead of Parmesan.
