Lemon Capellini Fresh Herbs (Print Version)

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

# What You'll 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 (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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the capellini and cook until just al dente, approximately 2 to 3 minutes. Reserve 1/4 cup of pasta water and drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the lemon zest and cook for 30 seconds until fragrant.
03 - Add the lemon juice and reserved pasta water to the skillet. Stir to combine and let simmer for 1 minute.
04 - Add the drained capellini to the skillet and toss gently to coat the pasta evenly with the lemon butter sauce.
05 - Sprinkle in the Parmesan cheese and season with freshly ground black pepper. Toss until the cheese melts and the sauce achieves a silky texture. Add more pasta water if necessary to adjust creaminess.
06 - Remove from heat and fold in the fresh parsley, basil, and chives, tossing lightly to combine.
07 - Plate immediately, garnished with additional lemon zest, herbs, and Parmesan cheese if desired.

# Expert Tips:

01 -
  • Ready in under 20 minutes, so you can make this on a weeknight without stress.
  • The lemon keeps everything bright and alive instead of heavy, which is exactly what your body wants sometimes.
  • Four servings means you can feed people without feeling like you spent hours cooking.
02 -
  • Reserve the pasta water before you drain—forgetting this turns a silky sauce into something grainy and sad.
  • Fresh herbs at the end aren't optional; they're what separates this from feeling like a pale version of itself.
  • Don't use pre-grated Parmesan, which has anti-caking agents that make it gritty instead of melting like it should.
03 -
  • Zest the lemons before you cut them open so you capture all that fragrant surface oil that contains the real flavor.
  • The pasta water is not a last resort; it's the secret ingredient that makes everything feel intentional and professional.
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