# What You'll Need:
→ Pasta
01 - 12 oz capellini (angel hair pasta)
02 - Salt, for pasta water
→ Sauce
03 - 4 tbsp unsalted butter
04 - Zest of 2 lemons
05 - 4 tbsp lemon juice (juice of 2 lemons)
06 - 1/4 cup reserved pasta water
07 - 1/2 cup freshly grated Parmesan cheese
08 - Freshly ground black pepper, to taste
→ Herbs and Garnish
09 - 2 tbsp fresh parsley, finely chopped
10 - 2 tbsp fresh basil, finely chopped
11 - 1 tbsp fresh chives, finely chopped
12 - Extra lemon zest, for garnish (optional)
13 - Extra Parmesan, for serving (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add capellini and cook until just al dente, about 2 to 3 minutes. Reserve 1/4 cup pasta water, then drain the pasta.
02 - While the pasta cooks, melt butter over medium heat in a large skillet. Stir in lemon zest and cook for 30 seconds until fragrant.
03 - Add lemon juice and reserved pasta water to the skillet. Stir and let simmer for 1 minute.
04 - Add drained capellini to the skillet and gently toss to coat in lemon butter sauce.
05 - Sprinkle Parmesan cheese and season with freshly ground black pepper. Toss again until cheese melts and sauce becomes silky. Add additional pasta water if needed for creaminess.
06 - Remove skillet from heat and fold in the parsley, basil, and chives gently to combine.
07 - Serve immediately, garnished with extra lemon zest, fresh herbs, and additional Parmesan if desired.
