Earthy mushrooms, tender artichoke hearts, and nutty pine nuts are coated in a rosemary-infused lemon butter sauce, wrapping each tagliatelle strand that’s tied together with a generous garnish of shredded Parmigiano Reggiano. This recipe is simple, yet incredibly delicious and satisfying!
This recipe is definitely the perfect spring/summer dish to make. It’s got those bright and zesty notes that bring instant freshness to your taste buds. Plus, it’s super easy to whip up and uses mostly everyday ingredients (okay, maybe not the artichokes lol) that you probably already have in the pantry.
Also, if you’re a lemon-obsessed girlie pop like me, then this recipe is so for you. It takes under 30 minutes to make, which makes it perfect for busy weeknights or for those days when you just wanna be a full-on couch potato (because same here).
Fun fact: my husband went to a conference and got to stay in a fancy hotel, and they had a similar dish on the menu… sooo I guess you could say my recipe is basically one of them ✨FANCY✨ dishes!
Would really love to hear what you think, so leave a comment below or tag me if you make it! Don’t forget to use @saffronandsunday so I can see your delicious recreations!
One Pan Lemon Butter Tagliatelle with Mushrooms & Artichokes
Ingredients
- 250 g Pasta (Tagliatelle)
- 50 g Unsalted Butter
- 2 tbsp Olive Oil
- 200 g Mushrooms (white buttons/brown/shiitake) thinly sliced
- 8 cloves Garlic minced
- 1 sprig Fresh Rosemary stripped
- 400 g Canned Artichoke Hearts cut into bite size pieces
- 50 g Pine Nuts
- ½ Lemon juice only
- 2 tsp Ground Black Pepper
- 1½ tsp Salt
- 1 Lemon Zest
Garnish
- Parmigiano Reggiano shredded
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle al dente according to the package instructions.
- While the tagliatelle cooks, heat the butter and olive oil in a large pan over medium-high heat.
- Once the butter has melted, add the pine nuts and toast them for 2-3 minutes, letting them get golden and fragrant.
- Next, add the thinly sliced mushrooms to the pan and sauté until they begin to soften and release their moisture. Next, add the chopped artichoke hearts to the pan and cook for another 4 minutes.
- Add the minced garlic, rosemary leaves, salt and black pepper to the pan. Sauté for 30 seconds, then pour in the lemon juice. Stir to combine and let everything simmer for another 30 seconds.
- By now, the pasta should be cooked al dente. Reserve a little of the pasta water, then drain the pasta. Add the pasta and grated lemon zest to the pan. Toss everything together, ensuring the pasta is well coated. If the sauce looks too thick, add a bit of reserved pasta water to loosen it.
- Plate the pasta and generously garnish with grated Parmigiano Reggiano to finish.
