Lemon Brown Butter Pasta
Lemon Brown Butter Pasta
This Lemon Brown Butter Pasta is based with a light lemon-brown butter sauce and topped with lemon-herb breadcrumbs and finished with delicious freshly-grated parmesan. An easy, quick family-friendly meal for any night of the week---both kid and adult-approved. Vegan + Gluten-free options.
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Who doesn't love a skillet pasta recipe, right? I love whipping up a creamy or veggie-packed sauce in my cast-iron skillet to coat spaghetti, penne, or really any kind of pasta. BUT there's something about pasta when you can whip together a light sauce that just works! And this Lemon Brown Butter Pasta recipe is just the thing YOU NEED---trust me! Regardless of the season, this pasta dish is evergreen and it's worth the effort. If you're loving more creamy pastas these days, I recommend my Creamy Lemon Garlic Herb Kale Pasta or Vegan Southern-Style Cajun Pasta.
Be sure to watch all recipes via IG Reels for a nice visual.
This Lemon Brown Butter Pasta is EVERYTHING..
OK, so originally this recipe featured regular spaghetti, which tends to be a bit thinner, but I wanted to fully enjoy everything with a nice soak up, which is why I chose to use Tagliatelle pasta----my go-to that is thinner than my fave Pappardelle. In addition, I originally added roasted tomatoes + feta to this, but realized in re-creating this one that a nice crunchy texture to this dish would be the perfect thing needed and so the breadcrumb topping came to mind. And boy does it COME TO LIFE DELICIOUSLY! Yum!
It's SO GOOD! Plus, the little "ridges" on this pasta really makes it have a great texture in every bite. Besides, I ensure that there's a nice gluten-free option for all of my gluten sensitive folks out there or those who just want to give gluten a break for a moment. This recipe is fairly quick to make, especially since everything (breadcrumb topping + tomatoes if using) is being baked in the oven which gives you time to boil the pasta then make the sauce, toss, and wallah! Have everything complete in time.
Overall, this pasta is definitely comfort food in a bowl (or a plate), includes simple steps, and can totally be personalized based on preference----i.e. add meat if you aren't limited to a meatless diet, sub ingredients with vegan and/or gluten-free ones, adding greens for a brightness, etc.
REASONS WHY YOU’LL LOVE THIS LEMON BROWN BUTTER PASTA!
First and foremost, the flavors in this simple and easy Lemon Brown Butter Pasta is enough to convince anyone, however, here are a few more reasons why you’ll love this pasta dinner:
- It’s absolutely delicious—-light + flavorful. I always try to ensure that my pastas are just that----delicious! So, using ingredients like high-quality unsalted butter and freshly-grated parmesan + freshly-squeezed lemon juice helps to achieve this best!
- Super easy to make and quick! I literally love making the most delicious weeknight meals that don't take a ton of time and effort and this recipe is it! Plus, no crazy clean-up! Can we say–Everything on a baking sheet and skillet?
- Full of layered flavor + well seasoned! (The best reason). This by far is one of my biggest reasons for making this pasta. I enjoy adding spices + herbs to create a bold flavor profile that works with this pasta dish and all layers of the dish are seasoned.
- Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever! Most of all, this is my biggest plus! I love pasta during anytime of the day, especially whenever there are leftovers. The good thing is that this pasta reheats nicely once done over the stovetop or in the oven---slow and warmed through.
How to Make Lemon Brown Butter Pasta
Start making this recipe by boiling your pasta. In the meantime, you make your lemon-herb breadcrumbs and let it toast int he oven while you make the brown butter. For the sauce, you'll begin by sautéing a few garlic cloves, and then adding in the seasoning, lemon juice, lemon zest, and parmesan. Next, toss in your cooked + drained pasta and wallah. Serve immediately with breadcrumb topping and additional parmesan, if desired.
Ingredients for Lemon Brown Butter Pasta
Here's what you need to make this skillet Lemon Brown Butter Pasta recipe:
- Tagliatelle. I like to use organic and a high-quality brand! However, you can sub with Fettuccine or Pappardelle. For a last resort, you can use Linguine.
- Butter. Use unsalted butter to make the brown butter. You'll be heating it up until it darkens in color + bits begin to form.
- Garlic. Feel free to add more garlic if you love the flavor!
- Lemon juice + zest. The acidity of the lemon creates a bold flavor in the brown butter. You can use store-bought or freshly-squeeze juice from an actual lemon. The zest adds nice additional lemon flavor.
- Olive oil. You can also use avocado oil, coconut oil, or Grapeseed oil, if you prefer.
- Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch.
- Herbs + Seasonings. A great addition of flavor. You'll need salt, black pepper, oregano, red pepper flakes, basil, thyme, smoked paprika, garlic powder, + parsley.
- Parmesan cheese. You could also use pecorino romano. For a vegan option, dairy-free cheese shreds or vegan parmesan tastes great.
- Breadcrumbs. You can use panko or Italian-style
Roasted Tomatoes; a Game-Changer
I like to roast my tomatoes in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the veggies and enhances its natural sugars, much like how caramelized onions become sweet after cooking.
Roasted tomatoes are also better seasoned than their plain counterparts. When you roast the tomatoes, you first toss them in olive oil and a few herbs + seasonings before they bake. That first step adds so much more flavor rather than making a sauce from plain raw tomatoes. Once the tomatoes are charred, it’s time to remove them from the oven.
The more charred your tomatoes are, the sweeter they will be. You do still want a little structural integrity to the veggies, so bake them until they just start to blister and blacken. The blackened flavor on the outside of the tomato really enhances the overall flavor in this pasta if you choose to use it as an additional ingredient.
What is Tagliatelle?
All in all, Tagliatelle is a long, flat ribbon-like shaped pasta made from semolina, which is a type of coarse flour. It derives from the Italian term "tagliare", which translates to "cut up". Basically, the process of making Tagliatelle is by rolling the dough into flat sheets and cutting them into ribbons----hence the shape.
How Long To Cook Tagliatelle
Like with many other types of pasta, you bring a pot of water to a boil, add the Tagliatelle along with olive oil or salt, and let it simmer for 7-10 minutes, depending on the packaging and brand and whether you're using fresh pasta vs. dried pasta. Fresh pasta cooks more quickly than dried ones.
The Best Substitutes for Tagliatelle Pasta
If you aren't a fan of Tagliatelle or just don't have it on hand, the best alternative pasta are: Fettuccine or Pappardelle---which are both ribbon pasta as well. In addition, you can also use Linguine if you don't have either of the first two!
How to Make Homemade Breadcrumbs
To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly.
Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS PASTA!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Lemon Brown Butter Pasta. Everything from my fave baking sheet, parchment paper, food processor, high-powered blender, skillets, and more. SEE THEM HERE!
BEST TYPES OF PASTA TO GO WITH PASTA
If you're thinking of serving this lemon-brown butter sauce with pasta other than Fettuccine, then I'm so with ya! When it comes to pasta, you can use long pastas like Bucatini, Pappardelle, Tagliatelle, etc. if desired.
However, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
How to Brown Butter
Once you get the hang of browning butter, the process becomes second nature. At first, however, it might be a challenge to perfect the technique on your first try. Butter can burn quickly and easily, so you cannot step away during this process!
First, melt your butter in a skillet over medium to medium-low heat.
Once the butter has melted completely, allow it to begin bubbling. If the butter spatters, the heat source is too hot!
Allow the butter to cook for 3-4 minutes until you begin to see toasted bits at the bottom. This is the milk solids browning!
Once a rich brown color has been achieved and the butter smells nutty, it is ready. Remove the butter from the heat immediately.
Allow to cool and store in the fridge. Or, use it right away!
Adding Protein to this Lemon Brown Butter Pasta
If you'd like to add protein to this Lemon Brown Butter Pasta dish, it's easy to do, regardless of your diet!
Plant-based protein options:
- Crispy seared or baked tofu cubes
- Crumbled stir-fried seitan
- Crumble vegan bacon on top
- Sautéed cauliflower florets or broccoli
- Sautéed asparagus, Brussels sprouts, etc.
Non-vegan protein options:
- Chicken (breast sliced)
- Shrimp
- Lobster
- Beef
- Oxtails
- Fish (fried, jerked, grilled, etc.)
- etc.
How to Store Leftover Lemon Brown Butter Pasta
Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
Can I Make This Lemon Brown Butter Pasta Vegan or Gluten-Free?
Absolutely! To make this dish GF, simply use Gluten-Free pasta and ensure that the breadcrumbs is GF-friendly. And to make this dish entire vegan, simply substitute the butter with vegan butter. Also, sub the parmesan with vegan parmesan from brands like Violife.
More Favorite Pasta Recipes
- Spicy Cajun Vodka Pasta Without Vodka
- Creamy Salmon Alfredo Pasta
- Creamy Roasted Garlic Kale Pasta with Parmesan
- Creamy Tuscan Lobster Pasta
- Creamy Jamaican Rasta Pasta
- Vegan Bolognese
- Lemon Herb Roasted Chickpeas + Bucatini
- Sweet Potato Pasta Skillet
- Weeknight Tomato Kale Ravioli Bake
MADE OUR RECIPE(S)?
If you make this Lemon Brown Butter Pasta, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Lemon Brown Butter Pasta
Ingredients
PASTA:
- 1 (16 oz.) package Ribbon-shaped pasta (I use Tagliatelle; See Post for Info!)
SAUCE:
- ½ cup unsalted butter
- 4 garlic cloves, minced
- 1 lemon, freshly-squeezed
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- Pinch of red pepper flakes
- 1-1 ½ cups freshly-grated parmesan
ROASTED TOMATOES [OPTIONAL]:
- 2 cups Herb Roasted Tomatoes
LEMON BREADCRUMBS:
- 1 cup breadcrumbs, homemade or store-bought
- 1-2 Tbsps Extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 lemon, thinly sliced
Instructions
ROAST THE TOMATOES [OPTIONAL]:
- To roast the tomatoes, see my Herb Roasted Tomatoes recipe.
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: Tagliatelle cooks about the same time as other pastas, usually 7-10 minutes, depending on brand.
TO MAKE THE LEMON BREADCRUMBS:
- Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.
- In a bowl, add the breadcrumbs, garlic powder, parsley, oregano, basil, red pepper flakes, smoked paprika, thyme, and olive oil together, mixing until combined and "semi-wet" in texture. Add mixture unto prepared baking sheet along with thinly sliced lemon (nestling them in between the breadcrumbs a bit and on the side) and bake for 5-8 minutes or until crumbs are golden brown and crispy. Remove from oven and let cool.
TO MAKE THE BROWN BUTTER:
TO MAKE THE SAUCE:
- In the same skillet with the brown butter over medium-low heat, add the garlic cloves and sauté for 1 minute or so, until fragrant.
- Add the salt, black pepper, garlic powder, oregano, parsley, smoked paprika, thyme, and red pepper flakes, stirring to combine. Add the lemon juice and lemon zest, stirring to combine. Add the drained cooked pasta and tossing in lemon-brown butter sauce until coated. Lastly, add in the grated parmesan, continuing to toss until coated. Remove form heat.
- Serve immediately in your prepared plate(s) or bowl(s) and top pasta with spoonfuls of lemon breadcrumbs, additional freshly-grated parmesan, and a few roasted lemon wedges, if desired.
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as kale, spinach, broccolini, collards, or asparagus.
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that the breadcrumbs is GF-friendly.
- VEGAN OPTION: To make this dish entire vegan, simply substitute the butter with vegan butter. Also, sub the parmesan with vegan parmesan.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Lemon Brown Butter Pasta . Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
Nutrition
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