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Lemon Brown Butter Pasta with Roasted Artichokes & Fennel

A rich yet bright pasta dish featuring nutty brown butter, roasted artichokes, fennel, and fresh lemon.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pasta
Vegetables
  • 2 cups artichoke hearts
  • 1 fennel bulb sliced
  • 2 tbsp olive oil
Sauce
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 0.5 cup Parmesan cheese
  • 0.25 cup pasta water
  • 2 tbsp parsley chopped

Equipment

  • Large pot
  • Baking sheet
  • Skillet
  • Mixing spoon

Method
 

  1. Preheat oven to 400°F and prepare baking sheet.
  2. Roast artichokes and fennel with olive oil, salt, and pepper for 20–25 minutes.
  3. Cook pasta until al dente and reserve pasta water.
  4. Brown butter in skillet until golden and nutty.
  5. Add garlic and sauté briefly.
  6. Combine pasta, vegetables, and sauce.
  7. Add lemon juice, zest, and pasta water.
  8. Finish with Parmesan and parsley, then serve.

Notes

Use fresh lemon juice and do not overcook the butter.