Rosemary Lemon Pasta

Serving 2 people

45 min


  • almonds sliced almonds
  • collard greens 2 cups chopped collard greens, stems removed
  • fresh rosemary 1 tablespoon chopped fresh rosemary
  • garlic 1/2 -1 clove minced garlic
  • lemon zest 1-2 lemons (plus some zest)
  • olive oil 3 tablespoons olive oil
  • panko bread crumbs 1/4 cup panko bread crumbs
  • pasta 4-6 ounces spaghetti or linguini pasta
  • red pepper flakes red pepper flakes
  • salt salt
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How to make it

  1. 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).
  2. 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.
  3. 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.