Roasted Lemon Artichoke and Browned Butter Pasta.
Making Monday better with this Roasted Lemon Artichoke and Browned Butter Pasta. Roasted artichokes, fresh herbs, buttery walnuts, and a little bit of burrata cheese too. It’s a fresh springy take on pasta, that’s ready in just about 30 minutes and uses mostly pantry staple ingredients. Perfect as a quick meatless dinner that’s special enough for any day of the week.
Sometimes I worry I share too much pasta, but really, is there such a thing? Clearly I don’t believe there is. Let’s just be honest here, a pasta dinner is always a good idea, you simply can’t go wrong.
This is the perfect recipe for today. It’s the Monday after a holiday weekend, and if you’re anything like me, you’re probably already missing the laid back holiday weekend…luscious brunch spreads, bountiful salads, and coconut cake. Well, this pasta is here to help ease the pain. It’s quick, super easy, and veggie filled. It’s pretty much spring in a bowl with a side of nutty walnuts and burrata cheese. The best cure to the Monday blues.
Speaking of the holiday weekend, I hope you and your family had a great Easter (or Passover!). Ours was very chill since all of my siblings and I are a bit spread out all over the US at the moment. Some are in California, one in Ohio, and the rest here in Colorado. I was A-OK with the mellow holiday, but missed seeing all of my family for sure! The next time we’ll all be together is in July, so until then no crazy Gerard family shenanigans to share.
Don’t worry, we have a lot happening between now and then. Exciting things coming…hate to be such a tease, but very soon I will share! But first this pasta, so we can all (happily) get on with our Monday.
Normally when I set out to make pasta, I can pretty much get the recipe right the very first time around, BUT the last few weeks in the kitchen have been up and down for me. It seems I either have a great day, or a not so great day.
Honestly? I seriously think the weather has something to do with my “not so great” days. Every time I have a day when nothing’s going right, the weather is completely gross outside. This time of year can be really ugly around here. We call it “mud season” since the snow is melting and creates mud everywhere. It’s rainy/snowy, cold and dreary, and it does nothing for my mood…
Soo, that’s my explanation for my “not so great” days. The weather.
The silver lining is that the not so great days make me really appreciate the amazing days!
Anyway, this pasta. I made it first on a not so great day (ugly out). Then again on a great day (beautiful out – seeing my logic here). And yes, I loved it so much more once I did some tweaking.
Here are the details. The artichokes roast in the oven with olive oil, garlic, lemon, and thyme. I like using jarred artichokes for ease…and flavor. I just don’t have time to mess with whole artichokes. Plus the artichoke hearts that come in the jars are delicious. Roasting them in the oven makes them even more delicious. It also gives them color, flavor, and a crispy bite.
While the artichokes roast, cook the pasta, but just before draining reserve some of the pasta cooking water. You will use the reserved water to help create a saucy pasta!
Once the pasta has drained, add some butter and walnuts to the pot and allow the butter to brown. Oh yess, browned butter walnuts. It feels indulgent, but they’re actually healthy fats and I am very into it.
Once the walnuts are browned, toss everything together with lots of fresh basil and a touch of parmesan cheese. The oil with the artichokes coats the pasta making it just a little saucy, almost pesto like. Adding in a little of the pasta water will help bind everything together and finish it off.
But you guys know me. Pasta is made better with burrata and I could not resist finishing this spring pasta with a few balls of my very favorite cheese.
It’s just too good.
Every last forkful of this pasta is delicious and full of springtime artichokes. It’s hearty, but veggie filled too.
Did I convince you this needs to be dinner yet? Hope so, because I’m out of words and very ready to tackle the week. Especially since I know I have a 30 minute pasta dinner on the menu tonight. Does not get better!
If you make this pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Roasted Lemon Artichoke and Browned Butter Pasta.
Roasted artichokes, fresh herbs, buttery walnuts, and a little bit of burrata cheese too. Ready in just about 30 minutes and uses mostly pantry staple ingredients.
- 1/3 cup extra virgin olive oil, plus additional oil for drizzling
- 2 jars (12 ounce) marinated artichokes drained
- 3 cloves garlic, smashed
- zest from 1 lemon
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1 pound of your favorite long-cut pasta
- 3 tablespoons salted butter
- 3 tablespoons raw walnuts, roughly chopped
- 1 cup fresh basil, roughly chopped, plus more for serving
- 1/4 cup grated parmesan cheese
- 8 ounces burrata cheese, torn
1. Preheat the oven to 400 degrees F.
2. Combine the olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch each of salt and pepper in a baking dish. Transfer to the oven and roast for 15-20 minutes or until the artichokes are crisp and turning golden.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water. Drain the pasta.
4. In the bottom of the same pot used to cook the pasta, melted together butter and walnuts over high heat until the butter is browned and the nuts toasted, 3-5 minutes. Remove the walnuts from the pot. Drop the pasta back into pot. Add the basil and parmesan, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. Stir in the roasted artichokes and any oils left in the baking dish.
5. Divide the pasta among plates and top with freshly torn burrata cheese, a drizzle of oil, the reserved walnuts, and fresh herbs. Enjoy!
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