Save This Lemon Butter Pasta Light brings the vibrant flavors of Italy to your table in just 20 minutes. Delicate capellini noodles dance in a silky lemon-butter sauce, creating a dish that's both refreshing and satisfying. The bright citrus notes perfectly complement the richness of butter, while fresh parsley adds a pop of color and herbal freshness. It's the kind of recipe that turns simple ingredients into something extraordinary—perfect for a quick weeknight dinner or an elegant lunch.
Save The secret to this dish lies in its simplicity. By using high-quality ingredients—fresh lemons, good butter, and authentic Parmesan—you create a sauce that's greater than the sum of its parts. The pasta water you reserve helps emulsify the sauce, giving it that restaurant-quality velvety texture that coats every strand of capellini perfectly.
Ingredients
- Pasta
- 350 g (12 oz) capellini (angel hair pasta)
- 1 tablespoon salt (for pasta water)
- Sauce
- 60 g (1/4 cup) unsalted butter
- 2 large lemons, zested and juiced (about 1/4 cup juice)
- 2 tablespoons extra-virgin olive oil
- Finishing
- 30 g (1/4 cup) grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente (typically 2–3 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Step 2
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the olive oil, lemon zest, and lemon juice. Stir to combine and let it warm through for 1–2 minutes.
- Step 3
- Add the drained capellini to the skillet. Toss to coat the pasta evenly, adding reserved pasta water as needed to create a silky sauce.
- Step 4
- Remove from heat. Stir in the grated Parmesan, chopped parsley, and season with salt and freshly ground black pepper to taste.
- Step 5
- Divide among plates, garnish with extra Parmesan and parsley if desired, and serve immediately.
Zusatztipps für die Zubereitung
For the most flavorful sauce, zest your lemons before juicing them—the aromatic oils in the zest are where the bright citrus flavor really shines. When cooking the pasta, remember that capellini is very thin and cooks quickly, so stay close to the pot to achieve that perfect al dente texture. The reserved pasta water is your secret weapon: it contains starch that helps bind the sauce to the pasta, creating that glossy, restaurant-quality finish.
Varianten und Anpassungen
This recipe is wonderfully adaptable. For added protein, top with grilled shrimp or chicken. To make it vegan, substitute vegan butter and omit Parmesan or use a plant-based alternative. You can also add minced garlic to the butter for extra depth, or sprinkle red pepper flakes for a touch of heat. The recipe works beautifully with other long pasta shapes like spaghetti or linguine if you prefer.
Serviervorschläge
Serve this Lemon Butter Pasta Light as a main course with a simple green salad dressed with vinaigrette. It also pairs beautifully with grilled fish, roasted chicken, or sautéed shrimp. For a complete Italian-inspired meal, start with bruschetta and finish with a light dessert like fresh berries or sorbet. A crisp Sauvignon Blanc or Pinot Grigio complements the lemony flavors perfectly.
Save Whether you're cooking for a quiet dinner at home or hosting friends for a casual meal, this Lemon Butter Pasta Light delivers on flavor and elegance without the fuss. Its simple preparation and stunning presentation make it a recipe you'll return to again and again, proving that sometimes the most delicious dishes are also the simplest.
Questions & Answers
- → What type of pasta works best?
Capellini (angel hair) is ideal because its thin surface area allows the light lemon-butter sauce to coat evenly. The delicate noodles complement the refined flavors without overpowering them.
- → Can I make this ahead?
This dish is best served immediately while the sauce is silky and glossy. The emulsion can break if reheated. If needed, prepare components ahead and toss together just before serving.
- → How do I prevent the sauce from separating?
Reserve pasta water before draining—the starch helps create a stable emulsion. Add gradually while tossing off heat, and the sauce will cling beautifully to the noodles.
- → What proteins pair well?
Grilled shrimp, pan-seared chicken, or even light white fish like cod complement the bright citrus. Simply cook protein separately and serve atop the finished pasta.
- → Is this suitable for vegetarians?
Yes, as written this is vegetarian. For a vegan version, use plant-based butter and nutritional yeast or vegan Parmesan in place of dairy cheese.
- → Can I use bottled lemon juice?
Fresh lemons are strongly recommended—the zest contains essential oils that provide depth and aroma. Bottled juice lacks complexity and can taste overly acidic or metallic.