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 more for serving

07 - 2 tablespoons chopped fresh parsley

08 - Salt, to taste

09 - Freshly ground black pepper, to taste

# Method:

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 cooking water, then drain the pasta.

02 - In a large skillet over medium heat, melt the butter. Add the olive oil, lemon zest, and lemon juice. Stir to combine and warm through for 1 to 2 minutes.

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

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

05 - Divide among plates, garnish with additional Parmesan and parsley if desired, and serve immediately.

# Expert Advice:

01 -

It's ready in the time it takes to boil water, making weeknight cooking feel effortless.
The sauce feels luxurious without being heavy, leaving you satisfied but never weighed down.
It tastes restaurant-quality but costs just a few dollars and uses ingredients you probably already have.

02 -

Pasta water is your secret ingredient—it's what turns plain butter into a glossy sauce that actually sticks to the noodles instead of pooling at the bottom of the bowl.
Lemon juice can curdle cream or butter if the heat is too aggressive, so keep your skillet at medium and add the zest a few seconds before the juice so they don't shock the fat.

03 -