rosemary lemon pasta
Serves: serves 2
  • 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
  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.
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.
Recipe by Love and Lemons at