Rosemary Lemon Pasta
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.
Ingredients
- 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.
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