Lemon Butter Pasta Light

# Components:

→ Pasta

01 - 12 oz capellini (angel hair pasta)

02 - 1 tablespoon salt (for pasta water)

→ Sauce

03 - 1/4 cup unsalted butter

04 - 2 large lemons, zested and juiced (about 1/4 cup juice)

05 - 2 tablespoons extra-virgin olive oil

→ Finishing

06 - 1/4 cup grated Parmesan cheese, plus extra for serving

07 - 2 tablespoons chopped fresh parsley

08 - Freshly ground black pepper, to taste

09 - Salt, to taste

# Method Steps:

01 - Bring a large pot of salted water to a boil. Add the capellini and cook according to package instructions until al dente, typically 2 to 3 minutes. Reserve 1/2 cup of pasta water, then drain the pasta.

02 - Melt butter in a large skillet over medium heat. Stir in olive oil, lemon zest, and lemon juice. Warm through for 1 to 2 minutes, stirring occasionally.

03 - Add the drained capellini to the skillet and toss to coat evenly. Add reserved pasta water as needed to create a silky sauce.

04 - Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt and freshly ground black pepper to taste.

05 - Divide among plates. Garnish with extra Parmesan and parsley if desired, then serve immediately.

# Expert Advice:

01 -

It comes together faster than you can set the table, making weeknight dinners genuinely stress-free.
The sauce is pure butter and lemon magic with zero cream, so it feels indulgent but tastes refreshingly clean.

02 -

Don't skip reserving pasta water; regular water won't emulsify properly and your sauce will break into greasy puddles.
Keep the heat moderate when melting butter and never let it brown, or your beautiful lemon sauce will taste bitter and toasted instead of bright.

03 -