Bright lemon flavor combines beautifully with earthy roasted artichokes and creamy burrata. An easy yet elevated dish!
Ingredients
- 8 ounces angel hair (I prefer Barilla protein)
- Splash of olive oil
Artichoke Mixture
- 1 (12-ounce) jar marinated artichoke; drained (I like Trader Joe’s)
- 2 Tbsp + 2 tsp olive oil
- 2 cloves garlic, minced or smashed (mince for stronger flavor)
- ½ Tbsp fresh thyme (or ½ tsp dried thyme); more to garnish (optional)
- ¼ tsp crushed red pepper flakes
- Pinch of kosher salt
- 8 ounces burrata, room temperature (for serving)
- ¼ c – ½ c parmesan for serving
- Basil to garnish (optional)
Lemon Sauce
- 1-2 medium lemons (you’ll need 2 Tbsp of juice and ½ Tbsp of zest for the recipe…so…depending on the lemons…you may need 2 lemons; feel free to use leftover slices as a garnish)
- 2 Tbsp butter
- 2 Tbsp olive oil
- Pinch of salt
- 2 Tbsp pasta water (reserve)
Tools & Timing
- 8 x 8 baking dish
- Prep bowl
- Grater
- 2 sieves, one large and one small
- Large pot
- Large sauce pan
- Heatproof whisk
- Wooden spoon
- Measuring cups and spoons
- 25 minutes to cook; 5 minutes to prep
- Servings: 4
Background
One of my favorite food blogs is Half Baked Harvest (check it out); however, I often have to modify the recipes due to a nut allergy…I recently tried a nut-free variation of “roasted lemon artichoke and browned butter pasta.” It was really good, but I wanted to add a few of my own twists: in addition to removing the nuts (and the browned butter), I also wanted to add more lemon. I found a lemon pepper pasta sauce recipe, and the experimentation began! The resulting lemony fresh pasta combines beautifully with the earthy roasted artichokes and creamy burrata. I hope you enjoy!
Roasted artichoke recipe is adapted from Half Baked Harvest
Lemon sauce adapted from Cook 2 Eat Well
Step-by-step
- Preheat your oven to 400 and set out your burrata to come to room temperature.
- Prep artichoke mixture: combine artichoke, olive oil, garlic, thyme, red pepper flakes, and salt in a prep bowl. Transfer to baking dish. Bake for 15-20 minutes (until the edges of some of the artichoke begins to turn golden brown).
- Let artichokes roast for 10 minutes, then begin pasta process.
- Fill your pot with water and set it on high to boil. As your water heats, zest and juice your lemons.
- Once water comes to a boil, add a splash of olive oil to the water and then add pasta. Cook per directions (5 minutes).
- Begin sauce: melt butter in small saucepan over medium heat. Add olive oil and whisk. Lower the heat to low, and add lemon juice, lemon zest, and a pinch of salt.
- Let lemon sauce cook on low for another 2 minutes, stirring gently.
- Meanwhile, watch pasta – drain after 5 minutes. Reserve 2 Tbsp of pasta water when you drain it.
- Combine drained pasta, lemon sauce, and reserve pasta water. Toss.
- Place lemon pasta into serving dish(es). Top with artichoke and burrata. Garnish with additional thyme and optional basil.
Serve and Enjoy
Other Options
*You can absolutely use other pasta for this recipe – simply start cooking the pasta earlier (since angel hair has a very quick cooking time).
**If you have any leftover artichoke, it’s super yummy served on crostini – simply layer it onto thin slices of bread, maybe sprinkle on some cheese, and broil it for two minutes (tip from my younger brother and his fiancee)!
If you like this flavor profile, try my Roasted Lemon Artichoke Pastry Puff!
