Angel hair pasta cooks up very quickly and only needs a simple sauce to compliment it. Angel hair pasta tossed with a warm lemon sauce that is made with extra olive oil, fresh lemon juice, lemon zest and some parmigiano-reggiano grated cheese.
It is so light and refreshing; the best part is that it’s a quick and easy pasta dish you can make in less than 15 minutes. Amazing right?
The lightness of angel hair pasta combined with the fresh lemony taste is what gives that refreshing taste of summer! We love lemons during the summer months and we try to incorporate them into our recipes as much as possible.
For this pasta, we highly recommend that you “under”cook the angel hair pasta slightly, to a very al dente. Because the pasta is so thin, it actually continues to cook while draining and it might over cook; you might end up with pasta that is too starchy and soggy. Also, its optional to add in or leave out the grated parmigiano cheese. Just place it on the table for everyone to help themselves. Not everyone is a fan of cheese all the time.
With the picky eaters in my family, it was a nice surprise to see how they all loved my pasta with lemon sauce! Enjoy lemon angel hair pasta as a side dish with our Chicken Tenders Smothered in Lemon, or our Grilled Ginger-Lime Chicken Kabobs, or Chicken Rollatini with Prosciutto and Cheese.
Angel Hair Pasta with Lemon Sauce ( Spaghetti al Limone)
- 1 pound Angel Hair or Capellini pasta
- 4 Tbsp. unsalted butter
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon zest
- 1 large lemon juiced
- 1/2 tsp. salt
- Optional: 1/3 cup chopped fresh basil leaves
- Optional: 1/4 cup freshly grated parmigiano-reggiano
- fresh cracked pepper to taste
- few sprigs fresh basil for garnish
In a large pot of boiling water, add 2 teaspoons of salt. Add in angel hair pasta and cook until “al dente,” about 3 minutes or less. Reserve 1/4 cup of salted water, and set aside. Drain
Meanwhile, melt butter in a large saute’ pan. Add olive oil, zest, lemon juice, salt and pepper. Heat gently for 1 minute. Toss with pasta and add in the reserved 1/4 cup of salted water.
Add basil and parmigiano-reggiano cheese and toss until angel hair pasta is evenly coated. If you need to add some extra virgin olive oil, please do so. Serve in warm bowls and garnish with some fresh basil, lemon zest and fresh cracked pepper on top. Serve with extra grated parmigiano cheese at the table.
Serves 4 to 6