Delicate capellini paired with bright lemon sauce, fresh herbs, and Parmesan for an easy Italian dish.
# What You'll Need:
→ Pasta
01 - 12 oz capellini (angel hair pasta)
→ Sauce
02 - 4 tbsp unsalted butter
03 - 2 tbsp extra virgin olive oil
04 - Zest of 2 lemons
05 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
06 - 1 garlic clove, finely minced
07 - 1/2 tsp fine sea salt
08 - 1/4 tsp freshly ground black pepper
→ Finishing
09 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
10 - 2 tbsp chopped fresh parsley
11 - Lemon slices, for garnish (optional)
# Method:
01 - Bring a large pot of salted water to a boil. Add capellini and cook according to package instructions until al dente, typically 2–3 minutes. Reserve 1/2 cup of pasta cooking water and drain the pasta.
02 - In a large skillet over medium heat, combine unsalted butter and olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
03 - Add lemon zest and lemon juice to the skillet. Season with sea salt and black pepper, stirring to blend.
04 - Transfer drained capellini to the skillet. Toss gently to coat, adding reserved pasta water gradually until the sauce is lightly thickened and glossy.
05 - Remove the skillet from heat. Fold in Parmesan and parsley, tossing until the cheese melts. Serve immediately with additional Parmesan, parsley, and lemon slices as desired.
