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rosemary lemon pasta

kept byElyn7071

4-6 ounces spaghetti or linguini pasta
(reserve some pasta water)
1/4 cup panko bread crumbs
1 tablespoon chopped fresh rosemary
2 cups chopped collard greens, stems removed
1/2 -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



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