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–+ servings
Rosemary Lemon Pasta
Amy

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.
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Servings: 2
Cuisine: Italian
Ingredients Method

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

Method
 

  1. Cook your pasta in salty boiling water until al dente.
  2. While your pasta cooks, get out a medium/large skillet and toast the panko, rosemary and a pinch of salt.
  3. When the panko starts to brown a little bit, remove it from the pan and set aside.
  4. 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.
  5. Cook until they're mostly wilted (a few minutes).
  6. 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.
  7. Finish with a drizzle of olive oil.
  8. Remove from heat and toss with the rosemary-panko mixture, toasted almonds, a bit of lemon zest and a pinch of red pepper flakes.
  9. Taste, adjust seasonings.
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