Angel Hair Pasta with Lemon Sauce cooks up very quickly! With this simple lemon sauce that requires no cooking, only warming, helps make dinner come together in a snap! Angel hair pasta is tossed with a warm lemon sauce made with extra olive oil, fresh lemon juice, lemon zest and grated Parmigiano-Reggiano cheese.
Light, fresh tasting and delicious! A quick and easy pasta dish you can make in less than 15 minutes and it gives you 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, and you might end up with pasta that is too starchy and soggy.
Also, it’s optional if you want to add in or leave out the grated Parmigiano cheese. Just serve the grated cheese 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 Angel Hair Pasta with Lemon Sauce as a side dish with our Chicken Tenders Smothered in Lemon & Parsley, or our Grilled Ginger-Lime Chicken Kabobs, or Chicken Rollatini with Prosciutto and Cheese.
It’s also perfect served with our Mom’s Best Chicken Piccata because the chicken in this recipe is also smothered in lemon juice.
A pasta dish like this one is very easy, simply because you can add more or less lemon juice, zest and even extra virgin olive oil to suit your taste. Also, you may even add in some crushed red pepper flakes ( about 1/8 tsp.) to give it some heat.
Keep in mind, nothing in this recipe has to be the exact amount to make it perfect, just like some of the photos I make for pinterest – they’re not perfect!
Try this recipe with Gluten-Free Angel Hair or GF Capellini Pasta.
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Check our full recipe card below!
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 if you need more liquid, add in the reserved 1/4 cup of salted water).
Add fresh basil and grated 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. Drizzle some in to keep the pasta extra moist.
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