Lemon Capellini Fresh Herbs (Print)

Silky capellini in lemon butter sauce, garnished with fresh parsley, basil, and chives.

# Ingredients:

→ 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 (about 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, for garnish (optional)
13 - Extra Parmesan, for serving (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add capellini and cook for 2–3 minutes until just al dente. Reserve 1/4 cup pasta water and drain.
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 in the lemon butter sauce.
05 - Sprinkle Parmesan and freshly ground black pepper over pasta. Toss again until cheese melts and sauce turns silky. Add extra pasta water if needed for creaminess.
06 - Remove from heat and fold in fresh parsley, basil, and chives with a light toss to combine.
07 - Serve immediately, garnished with additional lemon zest, herbs, and Parmesan if desired.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil water, perfect for those nights when you want restaurant-quality without the stress.
  • The lemon and butter create this silky, clinging sauce that makes even the thinnest pasta feel like a luxury.
  • Fresh herbs scattered at the end taste alive in a way that transforms what could be plain into something you'll crave again.
02 -
  • Don't drain the pasta in advance or it'll stick together into a clump; toss it with the sauce while it's still hot and slightly wet, and everything flows together.
  • The herbs go in at the very end, off the heat, so they stay vibrant and don't turn dark and bitter from the residual warmth.
03 -
  • Zest your lemons before juicing them; it's awkward to try to zest after they're cut and you've lost all the structural integrity.
  • Taste the pasta water before you reserve it—if it's too salty or you've oversalted the pot, grab fresh water instead; a quarter cup of well-salted starchy water is the goal, not over-salted water.
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