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The Easiest Lemon Pasta Recipe with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

This recipe uses only 4 ingredients and comes together in 10 minutes! Add this to your weeknight dinner rotation ASAP.

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Lemon Capellini
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 10 min (This recipe has been updated and may differ from what was originally published or broadcast.)
Active: 10 min
Yield: 6 servings

Ingredients

Good olive oil
Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound unsalted butter (2 sticks)
Zest and juice of 2 lemons, plus zest of 1 lemon for garnish

Directions

Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.

Meanwhile, melt the butter in a large saute pan. Add the zest and juice of 2 lemons, 1 teaspoon salt, and 1 teaspoon pepper and bring to a simmer. When the pasta is cooked, use tongs to remove it from the pot and place it in the saute pan. Toss the capellini with the butter mixture. If the capellini is dry, add extra pasta water.

Place one serving of pasta on each of 6 plates. Garnish with grated zest of 1 lemon and serve immediately.

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The Easiest Lemon Pasta Recipe with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
https://youtu.be/U0s2ZGGMez0

28 Replies to “The Easiest Lemon Pasta Recipe with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network”

  3. It was the second time me making this dish . I’d loved it easy and delicious. but on the other hand, my 26 year-old son who I made him make this dish so if he ever gets married, he will have a delicious dish. He made fun of me the whole time I couldn’t really even enjoy it. Two sticks of butter, mom and Water and lemon that is not a dinner. I couldn’t believe it. Then he called his sister and told her mom used two sticks of butter and water and lemon and that was a meal and that is three ingredients for dinner I just I’m in shock. He didn’t like it and then to top it. All my husband put soy sauce on it.????? Help

  5. I went heavy on the lemon zest…maybe just a LITTLE too much, and it was still delicious. Molto bene!

  6. I had this in Capri many times and I’ve tried to make it at home and it’s never as good … it’s the lemons you can’t get them in the UK

  7. From what I understand from my Italian friends this is a dish that is made throughout Italy but originally from the South but is now a sort of staple all over – and that traditionally the fat used is geographical, in the South olive oil is used, and further north butter. From experience, butter brings out the sweetness in the lemons slightly more, olive oil you get more of a pure bitter lemon flavour. If you’re using high quality lemons, like those you find in the best lemon growing regions of Italy, stick to olive oil – if not adjust it according to what you like. Both are truly delicious.

  8. Make sure to buy organic lemons if you’re zesting. Citrus rinds accumulate concentrated levels of pesticide. Besides, do you really want wax in your pasta dish? Not me.

  9. I think I would add a piece of chicken with it, just to give it a little diversity and make it more of a complete meal.

  14. So… you're going to START cooking your Capellini BEFORE you even begin preparing the sauce? Capellini cooks in less than 3 minutes, and less than 2 minutes if you want it a bit firmer. A chipmunk on espresso couldn't do it in that amount of time!

  15. I’m adding that with lamb chops….and add broccoli to the pasta…yum!! And of course a lot of garlic!! I love how Ina’s recipes are easy, for the most part.

  16. Thank you so much Ina, my son just surprised me with that delicious recipe. He got me a glass of wine and a portion of lemon pasta. Much love and blessings.

  18. Would add some freshly grated Parmesan cheese and some freshly chopped parsley

  19. I substitute macadamia nut oil for butter in everything. It tastes just like butter but has mono unsaturated fats instead of saturated fats. It's a bit more expensive but so much better for you.

  26. Okay so the recipe is:

    1 packet of Capellini
    1/2 lb Butter
    Juice & Zest of 2 Lemons

    Follow the cooking as shown in video.

  27. Wonderful. But I hope you will answer questions. I have a Meyer lemon tree that when producing we have so many wonderful lemons. I share with loved ones and a few neighbors. But we still have so many, I juice them and freeze the juice in containers for when the tree is "pregnant' but not yet producing for consumption. Now in this video, you say that even if you juice the lemons and keep the juice, it doesn't taste the same! Yikes. I have a freezer full of little bags of lemon juice for my cooking or addiction to fresh or semi-fresh lemonade. I'm wondering if I should toss the lot of it. As I said, I wish you would answer these queries. On the other hand, I guess frozen lemon juice is better than no lemon juice. Thank you for this recipe.

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