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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.

overhead photo of Roasted Lemon Artichoke and Browned Butter Pasta

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.

Roasted Lemon Artichokes in baking dish

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!

overhead close up photo of Roasted Lemon Artichoke and Browned Butter Pasta

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!

side angled photo of Roasted Lemon Artichoke and Browned Butter Pasta with spoon in bowl

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.

overhead photo of Roasted Lemon Artichoke and Browned Butter Pasta with serving spoons in bowl

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!

overhead photo of Roasted Lemon Artichoke and Browned Butter Pasta on plate

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!

Roasted Lemon Artichoke and Browned Butter Pasta.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories Per Serving: 407 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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 (or 1 teaspoon dried thyme)
  • 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 (or 2 tablespoon dried basil)
  • 1/4 cup grated parmesan cheese
  • 8 ounces burrata cheese, torn (or Ricotta cheese)


  • 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! 

horizontal photo of Roasted Lemon Artichoke and Browned Butter Pasta

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  1. 5 stars
    Made this tonight for my husband and me. We both loved it! Easy to make and oh so delicious….just as is! Thank you for a lovely recipe!

    1. Hey Tammy,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  2. 5 stars
    Thank you for the recipe. I’ve made it for today’s lunch. It was a flavourful and quick dish to make for our meatless Friday. I added eggplant to the dish because they had started to wilt. My artichoke were a bit acidic, the sweetness of the eggplant was great addition.

    Will definitely make it again !

    1. Hey Sakura,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  3. Thanks for the recipe! I would recommend doubling the butter and pasta water, adding lemon juice, and seasoning that. The pasta was dry and flavorless but the artichokes were great! Xx

  4. 5 stars
    Wonderful dish!! Full of flavor and comforting during a hard week! Thanks so much for sharing. The roasted artichokes and burrata make it❤️.

    1. Hey Tara,
      I would probably do a roasted chicken:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    Ok Tieghan, this recipe was off the chain, wanted to keep eating it forever, delicious!!!😳🙄😩🤤😍we added chickpeas + bacon and made homemade pasta to go with it…shut the front door!!! I can’t even!🥰

  6. 5 stars
    Wow wow wow! This came out great. I would highly recommend giving this recipe a go. I wasn’t sure if it called for 2 12 ounce jars of artichokes or a total of 12 ounces of artichokes, but I figured the more the merrier 🙂

  7. Hi, your recipes are amazing. Any recommendations on adding a meat to this dish, like one of your chicken recipes?

    1. Hey!
      Thanks so much! I think adding chicken or ground sausage to this recipe would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. I made this last night and loved it! It’s even better today! I accidentally added basil instead of thyme while roasting but I added the thyme and let roast for 10 minutes and it was still great! I also let everything roast much longer and it seemed to amplify the red pepper flavor – delicious!

  9. Made the recipe tonight! One question: are you supposed to use 12oz of artichokes or 12oz jars (24oz total)?

    1. Hi Ellen,
      Yes it is 24 ounces totally, so 2-12 ounce jars. I hope love the recipe, please let me know if you have any other questions! xTieghan

  10. 5 stars
    This is the best thing I’ve ever tasted. And super easy to make! I used dried herbs because that’s all I had and it was still amazing.

  11. 5 stars
    Loved this dish! Made it last night, a request of my daughter’s. It’s even better the next day after flavors have “mated”
    Love your recipe book sooo much! Love the recipes and the photography…a feast for the eyes. Half Baked Harvest was a gift from my dear friend Ethel McGlynn 🙂

    1. Hi Carolyn! Oh Ethel is one of my favorite people haha! I am so glad she gave you a book! I hope you are staying well during all of this! xTieghan

  12. 5 stars
    Amazing! So easy. I made the “isolation” version, meaning I didn’t have all the ingredients but used the following : Bucatini, goat cheese and pecans. The little heat give it a nice wake up call. Will definitely make this again and again. Thank you Tieghan for keeping me inspired.

    1. Thank you Trudy!! I am really glad this recipe turned out so amazing for you! I hope you continue to enjoy my recipes! xTieghan

  13. 4 stars
    Tieghan – My wife LOVES artichokes. So i saved this recipe for Mother’s Day dinner. It was a huge hit!

    Only two small snags:
    1. It only took the walnuts about 1-2 minutes to cook. They were just on the verge of burning. 5 minutes would have been much too much.
    2. There were 5 of us for dinner, and there was not enough for 2nds or leftovers! My “people” were literally scraping the big pot looking for scraps of artichoke or pasta!!

    So thanks so much for another winner.. (Oh, I also through in a big bunch of arugula – wanted a bit more green and pepper. Was delish!)

    1. Hi David! That is so sweet of you to make this for her! I am really glad it turned out well for you both! Happy Mother’s Day to her! xTieghan

  14. 5 stars
    It was delicious! Everyone loved it! And it was super easy – making it again a week later!

  15. 5 stars
    Extremely easy to make and packed full of delicious fresh flavors! My boyfriend who doesn’t like pasta loved this. I just added some grilled chicken thighs to go along with this 🙂 Thank you for such a lovely recipe. I will 100% make this again.

    1. I am so glad you both loved this recipe so much! Thank you so much for trying it! xTieghan

  16. 5 stars
    This was so tasty and took 20 minutes to make. I usually do not like pasta, but something about this recipe caught my eye. It was excellent! Thank you!

  17. 5 stars
    This was great! I used almonds instead of walnuts bc of a family member’s allergy. I might add a little more lemon zest to bring the flavor more to the front with all of the others, but overall this was delicious and springy and everyone LOVED it!!

  18. What do you think about skipping the walnuts? Will it be really lacking something? Thanks! Look and sounds amazing

  19. 5 stars
    So good! I did make a few changes. Since I was already zesting a lemon, I juiced it too, and added some to the brown butter after it was done cooking. I substituted pecans for the walnuts and omitted the red pepper flakes, since I had neither. I used Banza chickpea linguine for some added protein, and its slight flavor blended nicely. Def gonna make again!

  20. 4 stars
    I made this tonight for dinner with my bestie – so easy and flavorful! It also made me appreciate why so many of your recipes have a chunk of burrata on them, so good!

    1. Hey Tyler! Yes, that will be great! You could also use ricotta cheese too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    This recipe is SO GOOD and super easy! Makes a ton of pasta and is amazing as leftovers for work the next day too.

  22. 5 stars
    This was absolutely delicious! I live in a small town and my grocery store didn’t have burrata cheese and was also out of mozzarella ?. So I used feta and it still tasted great. Thanks for the fantastic recipe!

  23. If you don’t mind me asking, where did you get the burrata cheese from? Is it a hard cheese to find? Thank you.


    1. HI David, Burrata is a pretty common cheese to find these days. I buy it from my local Kroger grocery store, Whole Foods, Trader Joe’s, and Costco. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. Great recipe! If you don’t mind me asking where did you purchase your Burrata cheese from? Is it a hard cheese to find?

    1. Hi David! I just purchase mine from my local super market. I do not find it hard to find, but many people do.. I would try looking at a health food store or somewhere with a larger cheese section! Please let me know if you have more questions! xTieghan

    1. Hi there! You can easily toss in sautéed or grilled chicken. OR you could even do seared steak. Either would be great with this pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    We just tried this for the first time tonight and absolutely loved it! Will be suggesting it to our friends as well.Definitely going to make it again!

  26. What do you think of putting whipped riccota on the bottom as opposed to the burrata? I was also thinking of roasting some tomatoes or putting them on cold what are your thoughts?!

    1. Hi Shannon! Whipped ricotta on the bottom will be amazing and the roasted tomatoes sound AMAZING too! Both are genius ideas! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  27. 5 stars
    This tasted just perfect! My family loved it…..the beautiful photo of the dish is what hooked me. I followed the recipe exactly. Wonderful…

  28. Made this tonight….uh, WOW! Super flavor! The artichokes, lemon zest, basil, crunchy walnuts, creamy burrata, touch of heat with the red pepper flakes — all combined for a burst of deliciousness, bite after bite!

    This is the first recipe if yours that I have tried. Absolutely trying more!

  29. 5 stars
    This was SO amazing and simple to make. The burrata and brown butter combo was perfect. I used vegan Parmesan as a substitute.

  30. This looks and sounds amazing! Burrata cheese is my new found love. I am going to give this one a try.Keep those pasta recipes coming. No such thing as too much pasta. Like having too much money!

  31. 5 stars
    made this tonight I used pine nuts as I don’t care for walnuts. I had ricotta in the house and used that the recipe was quick and easy I hestitated to post the review with the changes because obviously people want their recipes made their way. But then think what if someone wants to make it and have almost all the ingredients and it works that I would share because the maker can always delete the review. Loving the blog and all your recipes which is why I couldn’t wait to go get the right cheese I was impatient to try it lol

    1. Hi Tina! I am so glad you loved it, especially with some changes! I always love when you guys post how you made it your own and if it turned out well! Thank you! xTieghan

  32. 1 star
    You show eggs on top in the picture, but don’t list them in the recipe. I wanted to post this to FB as a way to use eggs!!!!

    1. Hi Jo! That is actually burrata cheese on top of the pasta! I could see how it would be mistaken for eggs, though! xTieghan

  33. 5 stars
    Made this for dinner last night. It’s a keeper!! Followed the recipe exactly. Very easy, quick and chock full of flavor. Hubby loved it, too. He went back for seconds and tried to go back for thirds but I stopped him because I want the yummy leftovers for tonight’s dinner!
    Thanks, Tieghan for another delicious recipe!

  34. 5 stars
    I made this last night and it was gorgeous! It’s well worth getting the fancy pasta ribbons for it too. Thanks Tieghan, I’m really enjoying making your recipies lately

  35. We loved it! I was pleasantly surprised the lemon flavor held up through the oven, such a great flavor profile!

  36. I love the idea of this recipe, but it turned out imcredibly dry, despite using the full 1/2 cup of pasta water. The amount of butter also didn’t seem enough to help toast the walnuts.

  37. So, last week I sliced lemons into an olive oil greased glass casserole and added mayo-slathered asparagus spears on top, and roasted this in my little toaster oven.
    Then, I cooked bowtie pasta and added a alfredo sauce, and the lemons and asparagus, and some more parmesan – awesome!!!!!

  38. So, last week I sliced lemons and laid them in an olive oil greased casserole. Topped the with asparagus spears slathered in mayo.
    Then I cooked pasta, and covered it in alfredo sauce, added the asparagus and lemons, and it was awesome!!!!!

    1. HI! Yes, frozen artichokes will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  39. There is never such a thing as too many pasta recipes, so I say keep ’em coming! 🙂 This pasta looks absolutely delicious 🙂

  40. The artichokes themselves were enough to sell us on this pasta dish…but then when you add the burrata?! YUM!! Can’t wait to try it!

    xo, Brooke & Kelcy
    The Inspired Abode

  41. 5 stars
    Great. No, don’t stop sharing pasta ? recipes. Likewise for pizza ?!
    This is the perfect pantry pasta with yummy flavors

  42. Hi Tieghan ~ love your recipes ! What did you use to cut your pasta with the pretty edges ? I’m needing one and would love to know what type/brand you used. Thanks !

    1. HI! This is store-bought pasta! It’s from whole foods and I found it in the dry pasta isle 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. I love this recipe ! Are the artichokes marinated in oil or just water or vinaigrette ?

    1. HI! I like to buy artichokes marinated in extra virgin oil! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan