This post may contain affiliate links, please see our privacy policy for details.
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 many pasta recipes, 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 lemon artichoke pasta recipe, 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 artichoke halves 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 water. You will use the reserved water to help create a sauce for the pasta!
Once the pasta has drained, add some butter and walnuts to the pan 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 leaves 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 splash of water from the pasta 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!
Roasted Lemon Artichoke and Browned Butter Pasta.
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, (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)
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
First sentence of #4 doesn’t make sense.
This recipe is SO GOOD and super easy! Makes a ton of pasta and is amazing as leftovers for work the next day too.
Love that! Thank you so much for trying this Paige! xTieghan
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!
So glad you were able to use what you could! Thank you for trying this Kait! xTieghan
Wonderful! Thank You! ?
Thank you for trying this! xTieghan
If you don’t mind me asking, where did you get the burrata cheese from? Is it a hard cheese to find? Thank you.
David
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
Great recipe! If you don’t mind me asking where did you purchase your Burrata cheese from? Is it a hard cheese to find?
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
Hi!
Is there anyway you would incorporate meat into this pasta?
Thanks!
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
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!
That is so amazing! Thank you! xTieghan
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?!
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
This tasted just perfect! My family loved it…..the beautiful photo of the dish is what hooked me. I followed the recipe exactly. Wonderful…
Thank you so much Debra! xTieghan
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!
That is so amazing to hear! Thank you so much Bridget! xTieghan
This was SO amazing and simple to make. The burrata and brown butter combo was perfect. I used vegan Parmesan as a substitute.
So amazing! Thank you so much Elena! xTieghan
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!
Haha pasta is the BEST! Thank you so much Kelly! xTieghan
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
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
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!!!!
Hi Jo! That is actually burrata cheese on top of the pasta! I could see how it would be mistaken for eggs, though! xTieghan