Rosemary Lemon Pasta

rosemary lemon pasta rosemary lemon pasta

A trip to Italy is in the works. Did I just say that? Ok, an idea of a trip to Italy is in the works. You’re the second to know… I just informed Jack the other night.

Even though we have a long list of places we have not been to, somehow every few years we (the royal we) feel a calling to go back. Whenever I even hear someone mention a trip to Italy, I become insane with travel envy.

So you can imagine the kind of envy I felt when I heard the story of a couple who moved to the Italian countryside, restored an olive grove and started an artisanal olive oil business. (and with the cutest designs for their packaging, I might add!).

rosemary lemon pasta

I had the privilege of trying an assortment of their olive oils, sent quarterly, from the Nudo Adopt an Olive Tree program. My favorite (surprise, surprise), was the one flavored with stone ground lemons. It was absolutely perfect for a simple pasta like this. Which I enhanced, of course, with more lemon. And lemon zest.

It’s as if I love lemons or something.

rosemary lemon pasta
 
Serves: serves 2
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 of butter (optional)
  • sliced almond, toasted
  • red pepper flakes
  • salt
Instructions
  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. When the panko starts to brown a little bit, remove it from the pan and set aside.
  3. 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.
  4. 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.
Notes
Feel free to sub other greens (kale, chard, etc), and other herbs. If you add leafy herbs (such as basil), add it at the very end, rather than toasting it with the breadcrumbs.

(this post is in partnership with Nudo Italia, all opinions are my own).


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

37 comments

  1. Ashley from h on said:

    Another recipe of yours that I want in front of me ASAP. The olive oil packaging is perfection. What an amazing company! Good luck with the planning….I have trip-planning envy! 🙂

    • jeanine from loveandlemons.com on said:

      I know I just love it… total design envy!

  2. This sounds amazing! Coworkers are bringing in lemons by the bag full around these parts and I’ve been looking for something to do with them all. Thank you for the great recipe!

    xo,
    Ashley

    • jeanine from loveandlemons.com on said:

      Thanks!

      Lemons by the bag full – not a bad problem to have 🙂

  3. Chloe @Ergo-Blog from chloemoonergo.blogspot.se on said:

    This recipe sounds like a nice twist on an old favorite! I love anything spiced up with rosemary! I have to print this out! =)

  4. kendra on said:

    You had me at “rosemary”…there is a 100% chance i will make this!

    • jeanine from loveandlemons.com on said:

      thanks Kendra, hope you like it!

  5. Oooooh yum….another gorgeous, delicious-sounding recipe! Love kale, so will likely swap that in for the collard greens. I’ll also likely make this with whole wheat noodles…or what do you think of soba noodles? Not sure how it’d go with the rosemary, but I tend to like whole-grain pastas and noodles. I did post this to our “Pastas & Noodles” Pinterest board: http://pinterest.com/deliciouskarma/pastas-noodles

    • jeanine from loveandlemons.com on said:

      I think either would be just fine. I’ve also been into quinoa noodles lately and I always love brown rice noodles.

      • Quinoa noodles sounds great! I’ve had quinoa pasta, but haven’t actually tried noodles. I’ll have to do that! Brown rice noodles are a great idea as well. Thanks!

  6. Anne from thehillsarealiveblog.com on said:

    So simple and looks so yummy!

  7. Quinn Cooper from quinncooperstyle.com on said:

    I love Italy too! My husband and I went there for 3 weeks in August for our honeymoon, it was amazing! We traveled all over and had some of the most amazing food I’ve ever tasted.
    When we were in Tuscany I wanted to stay here (http://www.la-bandita.com/?page_id=2) but we just didn’t have enough time. If you go back you should definitely check this place out it looks amazing.
    xo Quinn
    Quinn Cooper Style

  8. Julia from beautyandsomebeef.com on said:

    Boy does this look good! I put lemon on EVERYTHING and rosemary is my favorite too! Can’t wait to make this!

  9. Emilia from emilialiveslife.wordpress.com on said:

    Gah, this looks delicious! I’m not really a huge fan of pasta, but I could make an exception for this meal. I should also note, that it looks more exciting than anything I’ve eaten in Italy during the past year I’ve been studying here. Good luck planning a trip 🙂

  10. Kathryn from londonbakes.com on said:

    I haven’t been to Italy for a couple of years and this definitely has me dreaming of a trip there and eating a gorgeous bowl of this pasta with a glass of pinot grigio. Lovely.

  11. Carin on said:

    Yum yum yum!!!

  12. OK I am jealous of that trip and I am jealous of this pasta! I want both of them 🙂
    Good luck planning, cannot wait to read all about it.

  13. You should probably be the first to know I plan on hiding in your suitcase for this Italy trip! I lived there for a year and I really need to get back 🙂

    This pasta is the prettiest thing I’ve seen all day… and I really need a plate in front of me right now.

  14. Kathryne from cookieandkate.com on said:

    I love fresh pasta dishes like this one! That olive oil packaging is SO cute.

  15. Tieghan from halfbakedharvest.com on said:

    I would kill to go to Italy! I hope you get to go sometime soon!
    This pasta is amazing! Rosemary and lemon and a little kick from the red pepper flakes! YUM!

  16. Jade Sheldon from endlesslyenraptured.com on said:

    Oh, wow… I want to move to Italy and start something magical too!! Italy is one of my favorite places on the planet. This oil sounds ridiculously amazing…

  17. Perfect timing. I have tons of fresh rosemary in my garden and was running out of ideas of what to do with it. Great recipe.

  18. Oooooooo my face hurts from being so in love.

    • jeanine from loveandlemons.com on said:

      ha, thanks Bev 🙂

  19. Those bottles are the cutest! I have the same I-need-to-travel-because-you-did envy. There are just so many beautiful and inspirational places in the world. I want to see them all!! This pasta sounds perfect for a quick weeknight meal. Pinned!

  20. I never discriminate against pasta, but pasta with lemon olive oil sounds amazing! What a simple, easy dish. Yum!

  21. Pingback: Food – Delicious Things To Do With Rosemary | Everything Cool

  22. Dinner-Pal from dinner-pal.com on said:

    Ooo….that sounds tasty! Especially the combination of almonds, pasta and lemons…..yummy. Thanks for sharing, can’t wait to try this for my parents this weekend!

  23. Julie on said:

    Just made this for supper… it was a zesty hit! Great combination, thanks!

  24. Rachel Marie on said:

    O goodness, thank you for posting this recipe; I made it last night for my husband and I and it was DELICIOUS! It truly was a perfect summer meal with the lemon and rosemary. I actually added shrimp for some extra protein as I hadn’t had any for a few meals, and it paired very well.

    • jeanine from loveandlemons.com on said:

      Hi Rachel,

      So glad you liked it! Sounds delicious with shrimp 🙂

  25. Lachlan on said:

    Just cooked this one up and my wife and I loved it! ‘Zesty’ is certainly the best adjective to describe this one. Perfect for a hot summer’s night. I found one lemon did the job well – could taste it but it didn’t overwhelm. Thanks very much for the recipe! This one’s going in the cookbook folder.

    • jeanine from loveandlemons.com on said:

      so glad you liked it, honored to make it to the cookbook folder!

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