Ina Garten Lemon Capellini Recipe

Ina Garten Lemon Capellini is a bright Italian pasta dish made with delicate angel hair, fresh lemon juice, and melted butter. This quick vegetarian main uses zesty lemon peel and nutty Parmesan cheese to create a silky, citrusy sauce.

The first time I made this, I treated the pasta like standard spaghetti and let it boil too long. Now I always pull the capellini out of the water thirty seconds before the packet says it is done. This thin pasta continues to cook once it hits the warm butter and lemon juice in the pan.

The lemon zest is doing more work than you’d think. Without it, you get plenty of acidity but lose the fragrant citrus oils that make the sauce smell like a summer afternoon. I’ve tried a few versions of lemon pasta and this one from Ina Garten is the one I keep going back to because the ratio of butter to oil keeps the sauce light rather than greasy.

Ina Garten Lemon Capellini Ingredients

• 225g (8oz) capellini pasta
• 85g (3oz) unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon zest (from about 2 lemons)
• 60ml (2fl oz) freshly squeezed lemon juice
• 50g (2oz) freshly grated Parmesan cheese
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil

How To Make Ina Garten Lemon Capellini

1. Cook the pasta: Bring a large pot of salted water to a rolling boil and drop in the capellini for 2-3 minutes. Test a strand after 90 seconds to make sure it still has a firm bite in the middle.
2. Reserve pasta water and drain: Dip a heatproof jug into the pot to collect 125ml (4fl oz) of the starchy cooking liquid before pouring the rest into a colander. Leave the pasta to drain briefly whilst you start the sauce.
3. Make the lemon butter sauce: Melt the butter and olive oil in a wide skillet over a medium heat until the mixture starts to foam. Stir in the lemon zest and juice then let it bubble for about 60 seconds until the liquid looks slightly thickened.
4. Toss pasta with sauce: Tip the drained capellini into the skillet and use tongs to lift and turn the strands through the lemon butter. Add a small splash of the saved pasta water if the noodles look sticky or dry.
5. Add Parmesan and season: Sprinkle the grated Parmesan over the pasta and add salt and black pepper to taste. Toss the pan again until the cheese melts into the liquid and creates a creamy coating.
6. Serve and garnish: Divide the pasta between warm bowls and top with the fresh herbs and an extra grating of cheese. Serve immediately before the thin pasta absorbs all the sauce.

Recipe Tips

• Use fresh lemons. Bottled juice lacks the sharp punch needed to balance the fat from the butter and oil. Grate the zest first before cutting the lemons to squeeze them.
• Warm your bowls. Capellini is so thin that it loses heat almost instantly once it leaves the pan. Placing your serving dishes in a low oven for five minutes prevents the sauce from seizing up.
• Watch the salt. Parmesan cheese is naturally salty so taste the pasta after adding the cheese before you reach for the salt cellar. Use sea salt flakes for a cleaner flavour that doesn’t overpower the citrus.
• Don’t overcook. Angel hair pasta can turn into a mushy clump in seconds if left in the water. Set a timer and be ready to drain it the moment it loses its crunch.
• Prep everything first. This recipe moves very fast once the pasta hits the water. Have your cheese grated and your lemons juiced before you even turn on the hob.
• Store leftovers carefully. If you have extra, keep it in an airtight container for up to two days. Reheat it with a tiny splash of water to bring the sauce back to life.

What To Serve With Lemon Capellini

This pasta is light and bright so it works well with grilled protein or crisp green vegetables. Try serving it alongside some pan-seared sea bass or garlic butter prawns to make it a fuller meal.

A simple rocket salad with a balsamic glaze provides a peppery contrast to the buttery sauce. You could also offer some crusty sourdough bread to mop up any leftover lemon butter at the bottom of the bowl.

How To Store Lemon Capellini

Fridge

Place the cooled pasta in a sealed container and keep it for up to two days. The noodles will soak up the sauce as they sit so the texture will be softer the next day.

Reheat

Place the pasta in a pan over a low heat with a tablespoon of water or a knob of butter. Toss gently until warmed through but avoid high heat which can cause the lemon juice to turn bitter.

Freeze

I do not recommend freezing this dish as capellini is too fragile. The pasta will likely break apart and become mushy once it is thawed and reheated.

Ina Garten Lemon Capellini Nutrition Facts

• PCalories: 640
• Protein: 16g
• Fat: 42g
• Carbohydrates: 52g
• Sugar: 2g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

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