If you’re looking for a showstopper of a pasta dish that feels just as at home on a weeknight dinner table as it does at a special gathering, this Lemon Brown Butter Pasta with Roasted Artichokes and Fennel is nothing short of a revelation. It’s a bright, luxurious twist on classic Italian flavors, bursting with silky strands of pasta, crisp-and-tender roasted fennel, and those irresistible artichoke hearts, all drenched in a lemony brown butter sauce that clings to every noodle. With pops of toasted garlic, a hint of warmth from red pepper flakes, and a shower of Parmesan and fresh parsley, this vegetarian main tastes like pure sunshine on a plate. Trust me: once you’ve tasted this Lemon Brown Butter Pasta with Roasted Artichokes and Fennel, you’ll be craving it again and again!
Ingredients You’ll Need
The magic of Lemon Brown Butter Pasta with Roasted Artichokes and Fennel comes from a handful of simple, quality ingredients—each one playing a deliciously important role. Take a moment to gather everything, because the synergy between earthy, sweet fennel, bright lemon, and rich brown butter is what elevates this pasta into a real stunner.
- Pasta (12 ounces, such as spaghetti or linguine): The perfect canvas for all those bold flavors—choose your favorite long shape.
- Artichoke hearts (1 can, 14 ounces, quartered, drained, and patted dry): Their tangy, tender bite adds both depth and delicious texture.
- Fennel bulb (1 medium, trimmed and thinly sliced): Roasts up beautifully sweet with just the right amount of crunch.
- Olive oil (3 tablespoons): Helps both the fennel and artichokes caramelize to golden perfection in the oven.
- Salt and black pepper (to taste): Season every element for maximum flavor in the final dish.
- Unsalted butter (6 tablespoons): Turns to rich, nutty brown butter, transforming the sauce.
- Lemon (zest and juice of 1 large): The star zing—fresh and brightens every bite.
- Garlic (2 cloves, minced): For aromatic undertones that bring everything together.
- Crushed red pepper flakes (1/4 teaspoon, optional): Adds a touch of heat if you like a little kick.
- Parmesan cheese (1/4 cup, grated): Melts right into the pasta, delivering that salty-savoury finish.
- Fresh parsley (2 tablespoons, chopped): A final burst of color and freshness atop each serving.
- Extra lemon wedges (for serving): For those who want an extra punch of citrus right at the table.
How to Make Lemon Brown Butter Pasta with Roasted Artichokes and Fennel
Step 1: Roast the Fennel and Artichokes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment—an easy trick for mess-free roasting. Spread out your patted-dry artichoke hearts and thinly sliced fennel onto the sheet, then drizzle them generously with olive oil. Season well with salt and pepper: the fennel will turn wonderfully golden and sweet, while the artichokes get those crispy, caramelized edges that make this Lemon Brown Butter Pasta with Roasted Artichokes and Fennel so irresistible. Roast for 20-25 minutes, tossing once halfway through so both veggies brown evenly.
Step 2: Cook the Pasta
While your veggies roast, bring a big pot of salted water to a rolling boil. This is your chance to infuse the pasta itself with flavor, so don’t forget a generous handful of salt! Boil your favorite pasta shape until just al dente—about 1-2 minutes less than the package says—then reserve half a cup of that starchy pasta water. Drain the rest and set the pasta aside; you’ll need it shortly to bring everything together.
Step 3: Create the Brown Butter Sauce
Now it’s time for the true flavor transformation: in a large skillet, melt the butter over medium heat, swirling or stirring constantly as it foams and starts to brown. Watch closely for those toasty brown bits and the gorgeous nutty aroma—it’ll take about 4-5 minutes. Add in the minced garlic and, if you’re in the mood for a gentle heat, sprinkle in some crushed red pepper flakes. Stir for another 30 seconds just until fragrant, then remove from the heat and immediately stir in the fresh lemon zest and juice for a lovely zing.
Step 4: Toss Everything Together
Add your drained pasta right into the skillet with the brown butter, along with the roasted fennel and artichokes (don’t forget those golden bits from the pan—they’re flavor gold). Using tongs, toss everything thoroughly, adding reserved pasta water a splash at a time until the sauce emulsifies and lightly coats the noodles. Taste, season with more salt and black pepper if desired, and get ready for pure pasta bliss.
Step 5: Finish and Serve
Off the heat, top your Lemon Brown Butter Pasta with Roasted Artichokes and Fennel with a mound of grated Parmesan, a shower of chopped parsley, and extra lemon wedges on the side. Let everyone customize their zing and cheesy finish. Every forkful should be a balance of savory, nutty, and bright.
How to Serve Lemon Brown Butter Pasta with Roasted Artichokes and Fennel
Garnishes
The ideal finishing touches for Lemon Brown Butter Pasta with Roasted Artichokes and Fennel are all about freshness and extra punch. A liberal sprinkle of chopped fresh parsley gives a burst of color and lift, while extra grated Parmesan adds rich, salty depth. A squeeze from a fresh lemon wedge right at the table brings every flavor into perfect harmony.
Side Dishes
This pasta has plenty of personality on its own, but it absolutely shines alongside a crisp green salad or a simple arugula toss with a lemony vinaigrette. For heartier appetites, you can’t go wrong with a slice of crusty sourdough to mop up any leftover sauce—let’s be honest, you’ll want every drop of that lemon brown butter!
Creative Ways to Present
For a dinner party, twirl the Lemon Brown Butter Pasta with Roasted Artichokes and Fennel into nests using tongs and plate each serving with extra artichoke hearts and fennel pieces on top. A sprinkle of microgreens or edible flowers makes for a gourmet touch. Serve family-style in a big, wide bowl for a cozy, bountiful centerpiece, letting everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), transfer them to an airtight container and keep them in the fridge for up to three days. The flavors tend to deepen overnight, so don’t be surprised if tomorrow’s bowl of Lemon Brown Butter Pasta with Roasted Artichokes and Fennel tastes almost as wonderful as when it was fresh. Just be sure not to let the pasta sit in sauce for too long before chilling, or it might get a bit softer than ideal.
Freezing
While this dish is best enjoyed fresh due to the delicate vegetables and butter sauce, you can freeze it in a pinch. Portion the cooled pasta into freezer-safe containers or resealable bags, pressing out as much air as possible. Freeze for up to one month, but expect the texture of the fennel and artichokes to be a bit softer when thawed.
Reheating
Gently reheat leftovers on the stove over medium-low heat, adding a splash of water or extra butter to help revive the sauce and keep the pasta silky. Stir frequently and be gentle so you don’t mash the artichokes or fennel. If you’re in a hurry, the microwave works too—cover loosely and heat in short bursts, stirring in between.
FAQs
Can I use fresh artichokes instead of canned?
Absolutely! If you have the extra time, trimmed and steamed fresh artichoke hearts (quartered) will add wonderful flavor and a bit more bite. Just make sure they’re well-cooked before roasting so they get tender and caramelized in the oven.
Is there a good gluten-free pasta option for this recipe?
Yes! Lemon Brown Butter Pasta with Roasted Artichokes and Fennel works beautifully with your favorite gluten-free spaghetti or linguine. Just keep an eye on the cooking time—GF pasta can overcook quickly—and toss gently to keep everything intact.
Can I add protein to this pasta?
Definitely! Grilled chicken or sautéed shrimp make this an even heartier meal. For a vegetarian protein boost, try adding white beans or tossing in some toasted pine nuts, which pair deliciously with the brown butter and lemon flavors.
What’s the best way to get my brown butter just right?
Keep a close eye on your butter as it melts and foams—you want golden brown, not burned. Swirl or stir constantly, and as soon as you smell that nutty aroma and see toasty bits forming at the bottom, remove from the heat and add your aromatics straight away to avoid overcooking.
Can this recipe be doubled for a crowd?
Yes, this is a fantastic choice for entertaining! Just use a large enough sheet pan for roasting the veggies and a deep skillet for tossing everything together. Lemon Brown Butter Pasta with Roasted Artichokes and Fennel is a real crowd-pleaser, so expect your guests to ask for seconds!
Final Thoughts
There’s something truly special about sharing a bowl of Lemon Brown Butter Pasta with Roasted Artichokes and Fennel: it’s easy enough for any night, unforgettable enough for your next celebration. Give it a try—I have a feeling it’ll earn a top spot in your pasta rotation and bring a little extra sunshine to your table!
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Lemon Brown Butter Pasta with Roasted Artichokes and Fennel Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in this exquisite Lemon Brown Butter Pasta with Roasted Artichokes and Fennel for a burst of Mediterranean flavors. The nutty brown butter combined with zesty lemon, tender roasted artichokes, and aromatic fennel create a dish that is both comforting and refreshing.
Ingredients
Pasta:
- 12 ounces pasta (such as spaghetti or linguine)
Roasted Artichokes and Fennel:
- 1 can (14 ounces) quartered artichoke hearts, drained and patted dry
- 1 medium fennel bulb, trimmed and thinly sliced
- 3 tablespoons olive oil
- Salt and black pepper to taste
Lemon Brown Butter Sauce:
- 6 tablespoons unsalted butter
- Zest and juice of 1 large lemon
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Extra lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast Artichokes and Fennel: Spread the drained artichoke hearts and sliced fennel on the sheet. Drizzle with olive oil, season with salt and black pepper, and roast for 20-25 minutes until golden and tender.
- Cook Pasta: Cook the pasta in boiling salted water until al dente. Reserve 1/2 cup of pasta water, drain the rest.
- Prepare Brown Butter Sauce: Melt the butter in a skillet until golden brown. Add garlic, red pepper flakes, lemon zest, and juice. Remove from heat.
- Combine: Add the cooked pasta, roasted artichokes, and fennel to the skillet. Toss, adding pasta water as needed. Season with salt and pepper.
- Serve: Top with Parmesan, parsley, and lemon wedges.
Notes
- For added protein, top with grilled chicken or shrimp.
- You can also use marinated artichokes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
