Save A bright, zesty pasta dish featuring delicate capellini tossed in a silky lemon-butter sauce. This recipe is quick, refreshing, and absolutely perfect for a light meal on a busy day. The combination of fresh citrus and creamy butter creates a sophisticated flavor profile with minimal effort.
Save The beauty of this Lemon Butter Pasta Light lies in its simplicity. By using the starchy pasta cooking water, you create an emulsion that binds the lemon and butter into a smooth, luxurious sauce that perfectly coats every strand of the thin capellini pasta.
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
- 1. Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente (typically 2–3 minutes). Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- 2. Make the Sauce Base
- 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.
- 3. Combine
- Add the drained capellini to the skillet. Toss to coat the pasta evenly, adding reserved pasta water as needed to create a silky sauce.
- 4. Season and Finish
- Remove from heat. Stir in the grated Parmesan, chopped parsley, and season with salt and freshly ground black pepper to taste.
- 5. Serve
- Divide among plates, garnish with extra Parmesan and parsley if desired, and serve immediately.
Zusatztipps für die Zubereitung
To ensure the best texture, use tongs to toss the pasta in the skillet, which helps the sauce distribute evenly without breaking the delicate capellini strands. Don't skip the reserved pasta water; it is the secret to getting a glossy finish instead of a greasy one.
Varianten und Anpassungen
For added protein, top the dish with grilled shrimp or chicken. To make it vegan, substitute the butter with a plant-based version and omit the Parmesan cheese or use a vegan alternative. You can also add a pinch of red pepper flakes for a subtle heat.
Serviervorschläge
Serve this dish alongside a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the lemony flavors. A fresh side salad with a light vinaigrette also makes a wonderful accompaniment to this vegetarian meal.
Save With its vibrant citrus notes and rich buttery finish, this Lemon Butter Pasta Light is sure to become a staple in your recipe rotation. It is proof that a handful of high-quality ingredients can create a truly stunning and satisfying dinner.
Recipe FAQs
- → Can I make this with regular spaghetti instead of capellini?
Yes, absolutely. Regular spaghetti works well as a substitute. You may need to increase the cooking time by 2-3 minutes since spaghetti is thicker than capellini. Adjust the amount of pasta water to achieve your desired sauce consistency.
- → How do I prevent the sauce from becoming too greasy?
The key is using the reserved pasta cooking water to create a silky emulsion rather than relying solely on butter and oil. Start with less sauce and add pasta water gradually while tossing until you reach the desired consistency.
- → What can I add for extra protein?
Grilled shrimp, pan-seared chicken breast, or even white fish work beautifully with lemon-butter sauce. Alternatively, add soft burrata cheese or pine nuts for vegetarian protein options.
- → How do I make this dish vegan?
Replace unsalted butter with vegan butter in equal amounts. Omit the Parmesan cheese or substitute it with nutritional yeast or a plant-based Parmesan alternative. The lemon-olive oil combination remains the flavor foundation.
- → Can I prepare this ahead of time?
This pasta is best served immediately after cooking. However, you can prepare the lemon-butter sauce in advance and store it in the refrigerator. Cook the pasta fresh when ready to serve, then combine with the warmed sauce.
- → What wine pairs well with this dish?
Crisp white wines complement the bright lemon flavors perfectly. Sauvignon Blanc and Pinot Grigio are excellent choices that enhance the zesty, fresh character of the dish.