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Zest and juice lemons
Cook the capellini or angel hair pasta for about three to four minutes, until just al dente.
To make the butter lemon sauce, start by heating a saute pan over medium heat. Add sticks of butter and let melt. Once melted, add the lemon zest, lemon juice, salt and pepper. Stir to combine, then turn the heat to low.
As soon as the pasta is done cooking, lift it out of the water with a pasta spoon and transfer it to the skillet with the sauce. Toss together, adding reserved pasta water to keep the pasta moist.
Portion the lemon capellini into six servings and serve warm. Garnish with additional lemon zest, salt, pepper or fresh herbs.