Lemon Capellini Fresh Herbs (Print)

Delicate capellini pasta in a bright lemon butter sauce topped with fresh herbs and Parmesan.

# What you'll need:

→ 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 - Juice of 2 lemons (approximately 4 tbsp)
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 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

# Directions:

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

# Expert Advice:

01 -
  • Ready in 20 minutes flat, which means you can pull off something restaurant-quality on a random weeknight without the stress.
  • The lemon butter creates this silky, almost luxurious sauce that makes capellini feel fancier than it has any right to be.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what transforms a greasy pile of noodles into an elegant, clinging sauce.
  • If your capellini breaks apart when you toss it, you've either cooked it too long or you're being too aggressive; gentle but consistent movement is the answer.
03 -
  • The pasta water is not optional—it's the bridge between separated ingredients and a cohesive, elegant sauce that feels light but substantial.
  • Cook your capellini 30 seconds less than the box suggests if you want it to keep its delicate bite instead of turning mushy.
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