Lemon Brown Butter Pasta with Roasted Artichokes and Fennel

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This lemon brown butter pasta is tossed with roasted artichokes and fennel and sprinkled with probably the most scrumptious garlic toasted breadcrumbs.

Significantly one in every of my favourite pasta recipes I’ve made in current reminiscence. ♡

I do know it has an extended title, however this recipe truly requires lower than 5 minutes of chopping (simply fennel, artichoke hearts and a few garlic) and is especially extra about cooking and layering elements collectively. The three important elements we’re working with embody:

  • roasted fennel and artichokes: a bulb of fennel and a jar of artichoke hearts are sliced and roasted till completely golden and caramelized
  • lemony brown butter sauce: in the meantime, brown butter combines with lemon and Parmesan to create a brilliant, silky, and downright irresistible sauce through which every part might be tossed
  • garlicky breadcrumbs: then we’ll sprinkle every serving with recent basil and crispy, crunchy, garlicky breadcrumbs, which you completely should not skip right here — they’re magic

It’s one other a type of pasta recipes that’s elegant sufficient for a cocktail party but straightforward sufficient for an everyday weeknight. And I simply can’t say sufficient good issues about how splendidly all of those flavors pair collectively. My husband and I completely love this recipe served vegetarian, as written. However please be happy so as to add in an additional protein if you happen to’d like (shrimp, salmon, hen, or Italian sausage would all be pretty) or swap in your favourite GF pasta and breadcrumbs if favor to make this recipe gluten-free.

Let’s make some pasta collectively!

Lemon Butter Pasta Substances

Listed here are just a few notes in regards to the elements you will want to make this lemon butter pasta recipe:

  • Pasta: I used a thick pappardelle pasta for this recipe, however any pasta form that you simply love finest will work right here. Be happy to additionally use gluten-free or complete wheat pasta, if you happen to favor.
  • Fennel: We’ll slice and roast a whole bulb of fennel to toss with the pasta. You’re additionally welcome to save lots of and chop the fronds for garnish, if you want.
  • Artichoke hearts: To maintain issues straightforward, we’ll simply use jarred artichoke hearts! Merely drain, halve and roast them together with the fennel till their edges are barely golden and caramelized.
  • Butter: I like to recommend utilizing salted butter (or you may add a pinch of salt to unsalted butter), which we’ll evenly brown and toss with lemon and Parmesan to create our brown butter sauce.
  • Lemon: We’ll use each the zest and juice (about 3-4 tablespoons) of 1 giant lemon to make our sauce completely lemony.
  • Parmesan: I like to recommend freshly-grating a block of Parmesan cheese by hand so that it’ll soften properly into the brown butter sauce. Then be sure you sprinkle additional on prime simply earlier than serving!
  • Basil: Be happy to both julienne or roughly-chop the recent basil leaves, which add a beautiful recent contact to this pasta as a garnish.
  • Garlicky breadcrumbs: Additionally very straightforward to make with butter, garlic, Panko breadcrumbs, salt and pepper.

Ideas for Making This Pasta

Full directions for how you can make this pasta are included within the recipe beneath, however listed below are just a few additional ideas to remember:

  • Don’t overcook the pasta: The pasta is supposed to complete cooking within the lemon butter sauce, so it’s important that you simply switch it to the sauce when it’s simply 1 minute or so shy of al dente. I discover it’s best to shortly switch the pasta immediately into the sauce utilizing a spider strainer or tongs (relying in your pasta form), however you might additionally shortly pour the pasta right into a strainer after which switch it to the sauce.
  • Maintain an in depth eye on the brown butter: Butter solids can go from brown to burnt shortly, so all the time maintain an in depth eye on the butter as it’s browning on the range.
  • Totally toast the breadcrumbs: I prefer to let the breadcrumbs toast till they’re a deep golden brown, for additional taste and crispiness. Simply maintain stirring and monitoring their coloration till they attain your required stage of doneness.

Potential Recipe Variations

Listed here are just a few further variations that you’re welcome to strive with this recipe:

  • Add a protein: Shrimp, salmon, scallops, hen, Italian sausage or bacon would all be nice choices if you want so as to add a protein.
  • Add cream: Add 1/4 to 1/2 cup of cream to the lemon brown butter sauce if you want to make it creamier.
  • Use completely different herbs: Finely chopped recent rosemary, tarragon, thyme, parsley, oregano or chives would all be scrumptious blended into the garlic breadcrumbs too, if you want so as to add in some further recent herbs.
  • Make it gluten-free: Use your favourite gluten-free pasta and gluten-free Panko breadcrumbs (or any model of breadcrumbs) to make this pasta gluten-free.

Extra Vegetarian Pasta Recipes

Searching for extra vegetarian pasta recipes to strive? Listed here are just a few of our all-time favorites:


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This lemon brown butter pasta is tossed with roasted artichokes and fennel and sprinkled with probably the most scrumptious garlic toasted breadcrumbs.

Pasta Substances:

  • 1 giant fennel bulb
  • 2 (14-ounce) cans artichoke hearts, drained and halved
  • 1 tablespoon olive oil
  • effective sea salt and freshly-ground black pepper
  • 4 tablespoons butter
  • 1 giant lemon, zest and juice (about 34 tablespoons juice)
  • 1 ounce freshly-grated Parmesan cheese
  • 1 pound raw pappardelle (or your most well-liked pasta form)
  • chopped recent basil leaves, for garnish

Garlicky Breadcrumb Substances:

  • 1 tablespoon butter
  • 2 giant garlic cloves, pressed or minced
  • 1/2 cup Panko breadcrumbs
  • ½ teaspoon every: effective sea salt and freshly-ground black pepper

  1. Prep the oven and pasta water. Warmth the oven to 425°F. Deliver a big stockpot of generously-salted water to a boil.
  2. Slice the fennel. Trim off the stalks and flat root base. (You’re welcome to save lots of the fronds for garnish if you want.) Halve the fennel, then minimize into 1/2-inch wedges.
  3. Roast. Add the fennel slices and artichoke hearts to the baking sheet. Drizzle with oil, then gently toss to coat. Season generously with salt and pepper. Bake for 20 minutes. Then activate the broiler and broil for an additional 2-4 minutes, retaining an in depth eye on the fennel and artichokes, till their edges are evenly browned and caramelized. Switch the baking sheet to a wire rack.
  4. Prepare dinner the garlicky breadcrumbs. Whereas the veggies are roasting, soften 1 tablespoon butter in a big sauté pan over medium warmth. Add the garlic and sauté for 1 minute, stirring sometimes. Add the breadcrumbs, salt, pepper and stir to mix. Proceed sautéing, stirring sometimes, till the Panko reaches a toasted golden brown coloration. Switch the breadcrumb combination to a clear bowl and put aside. Fastidiously use a paper towel to briefly wipe off any crumbs remaining within the sauté pan, then return the pan to the range.
  5. Prepare dinner the pasta. Add the pasta to the boiling water and cook dinner till 1 minute shy of al dente.
  6. Brown the butter. Whereas the pasta is cooking, soften the remaining 4 tablespoons of butter within the giant sauté pan over medium-high warmth. Proceed cooking till the butter begins to foam, stirring ceaselessly to make sure that the butter cooks evenly. Add just a few twists of black pepper and proceed cooking the butter, stirring ceaselessly, till it begins to show golden brown and smells toasty. (Maintain a really shut eye on the butter in order that it doesn’t burn, since it could actually go from golden to burned in a short time.) 
  7. End the brown butter sauce. Utilizing a heat-safe measuring cup, scoop out 1 cup of the starchy pasta water from the stockpot and pour it into the brown butter combination. (Watch out and pour slowly as a result of it is going to bubble up furiously.) Let the combination simmer and cut back for 1 minute, stirring sometimes. Add within the lemon zest and lemon juice and whisk till mixed.
  8. Toss the pasta. As soon as the pasta is 1 minute shy of al dente, use a spider strainer or tongs to shortly switch it on to the brown butter sauce. Add the Parmesan and toss every part collectively for 1-2 minutes till the pasta is al dente and the sauce is thick and shiny and coats the pasta evenly. (If the sauce appears too dry, simply add in an additional 1/4 cup at a time of the remaining starchy pasta water as wanted.) Add within the roasted fennel and artichokes and briefly toss to mix. Style and season with additional salt or black pepper if wanted.
  9. Serve. Serve instantly, garnished with the garlicky breadcrumbs and recent basil. Take pleasure in!

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