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!).
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
- 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
- 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.
(this post is in partnership with Nudo Italia, all opinions are my own).
Oups, 5 stars!!
Incredible pasta!!
So glad you enjoyed it, Rachel!
New vegan here, looking for recipes that appeal before I get too freaked out about never having good food again. This sounds absolutely delish and I can’t wait to try it! Thanks.
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.
so glad you liked it, honored to make it to the cookbook folder!
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.
Hi Rachel,
So glad you liked it! Sounds delicious with shrimp 🙂
Just made this for supper… it was a zesty hit! Great combination, thanks!
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!
I never discriminate against pasta, but pasta with lemon olive oil sounds amazing! What a simple, easy dish. Yum!
This sounds so crazy-good! And I love how easy it is!
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!