Lemon Brown Butter Pasta

Step 1

To roast the tomatoes, see my Herb Roasted Tomatoes recipe.

Step 2

Cook pasta according to packaging. NOTE: Tagliatelle cooks about the same time as other pastas, usually 7-10 minutes, depending on brand.

Step 3

Preheat the oven to 375 degrees Fahrenheit and line a small baking sheet with parchment paper.

Step 4

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.

Step 5

In a large 12-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bon Appetit!