Rosemary Lemon Pasta Recipe

Rosemary Lemon Pasta is a vibrant dish that brings together zesty citrus and earthy herbs in perfect harmony. The bright lemon adds a refreshing tang, while the rosemary infuses a warm, aromatic depth. Tossed with al dente pasta, every bite offers a delightful mix of creamy and crisp textures, making it a feast for the senses.

This recipe is a celebration of simple, fresh ingredients that shine in every forkful. The lemon’s brightness cuts through the richness, creating a balanced flavor profile that feels both indulgent and light. Whether you’re cooking for one or sharing with loved ones, this dish promises to leave you feeling satisfied and inspired. It’s a quick, flavorful escape to the Mediterranean, right from your kitchen.

Ingredients for Rosemary Lemon Pasta

• 4-6 ounces spaghetti or linguini pasta (reserve some pasta water)
• ¼ cup panko bread crumbs
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 2 cups chopped collard greens, stems removed (substitute with kale or spinach if preferred)
• ½ -1 clove minced garlic (adjust to taste)
• 1-2 lemons (plus some zest for garnish)
• A few tablespoons olive oil (extra virgin recommended)
• A dab of butter (optional, for added richness)
• Sliced almonds, toasted (for crunch)
• Red pepper flakes (to taste, for a hint of spice)
• Salt (to taste)

Step-by-Step Instructions

1. Cook the pasta: Bring a pot of salted water to a boil. Add the spaghetti or linguini and cook until al dente (about 8-10 minutes). Reserve ½ cup of pasta water before draining.
2. Toast the panko mixture: While the pasta cooks, heat a medium/large skillet over medium heat. Add the panko bread crumbs, chopped rosemary, and a pinch of salt. Toast until the panko is lightly browned (about 2-3 minutes). Remove from the pan and set aside.
3. Cook the collard greens: Wipe out the skillet and add a drizzle of olive oil. Toss in the collard greens, a few pinches of salt, the minced garlic, and a good squeeze of lemon juice. Cook until the greens are mostly wilted (about 3-4 minutes).
4. Combine pasta and greens: Add the cooked pasta to the skillet with the collard greens. Toss with a small dab of butter, another squeeze of lemon juice, and a splash of reserved pasta water if needed to loosen the sauce.
5. Finish with toppings: Remove the skillet from heat. Toss the pasta with the toasted rosemary-panko mixture, toasted almonds, a sprinkle of lemon zest, and a pinch of red pepper flakes.
6. Taste and adjust: Taste the dish and adjust the seasoning with more salt, lemon juice, or red pepper flakes as desired. Serve immediately and enjoy!

Perfect Pairings: Serving Suggestions

This Rosemary Lemon Pasta shines as a light yet flavorful main dish. Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the citrus notes. For a heartier meal, add grilled chicken or shrimp. A simple side salad with a tangy vinaigrette balances the dish beautifully.

Quick Tips for Time-Saving Success

To streamline this recipe, prep your ingredients ahead of time. Chop the collard greens, mince the garlic, and zest the lemon before starting. Use pre-toasted almonds to skip a step. If you’re in a rush, swap fresh rosemary for 1 teaspoon of dried rosemary—just add it directly to the pasta for a similar flavor.

Storage & Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over medium heat. This helps revive the texture and prevents it from drying out. Avoid microwaving, as it can make the panko soggy.

Recipe Variations to Try

Switch up the greens by using kale or spinach instead of collard greens. For a nut-free version, omit the almonds and add sunflower seeds for crunch. If you’re craving creaminess, stir in a tablespoon of ricotta or goat cheese before serving. Experiment with different herbs like thyme or oregano for a unique twist.

Essential Equipment Guidance

A large skillet is key for toasting the panko and sautéing the greens. Use a microplane for finely zesting the lemon, and a pasta pot with a built-in strainer makes draining the pasta a breeze. If you don’t have a microplane, a fine grater works just as well.

Rosemary Lemon Pasta

Amy

Rosemary Lemon Pasta is a vibrant dish that brings together zesty citrus and earthy herbs in perfect harmony. The bright lemon adds a refreshing tang, while the rosemary infuses a warm, aromatic depth.

Print Recipe Pin Recipe

Cuisine Italian

Servings 2

Ingredients

  

1x2x3x

• 4-6 ounces spaghetti or linguini pasta reserve some pasta water
• ¼ cup panko bread crumbs
• 1 tablespoon chopped fresh rosemary
• 2 cups chopped collard greens stems removed
• ½ -1 clove minced garlic
• 1-2 lemons plus some zest
• a few tablespoons olive oil
• a dab butter optional
• sliced almond, toasted
• red pepper flakes
• salt

Instructions

 

• Cook your pasta in salty boiling water until al dente.
• While your pasta cooks, get out a medium/large skillet and toast the panko, rosemary and a pinch of salt.
• When the panko starts to brown a little bit, remove it from the pan and set aside.
• Wipe out the pan and add drizzle of olive oil, the collard greens, a few pinches of salt, a bit of garlic and a good squeeze of lemon.
• Cook until they’re mostly wilted (a few minutes).
• Add the pasta, and toss with a small dab of butter, a squeeze of lemon, and some reserved pasta water if necessary to loosen it up.
• Finish with a drizzle of olive oil.
• Remove from heat and toss with the rosemary-panko mixture, toasted almonds, a bit of lemon zest and a pinch of red pepper flakes.
• Taste, adjust seasonings.

Keyword herbs, lemon, pasta, Rosemary

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