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Recipe Collection

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Lemon-Rosemary Pasta

Lemon-Rosemary Pasta Related:   dairy, Europe, low-fat, pasta & potatoes, vegetarian

Prep time: 5 minutes

Cook time: 10–15 minutes

Yield: 4 servings

This is a dish Jeff started to make years ago in France, when he lived in an apartment located directly above a Niçois pasta producer. At lunchtime he’d cook his fresh pasta and toss it with whatever local ingredients happened to be in his kitchen. In southern France, fresh herbs, olive oil and lemons are ubiquitous. Today, we enjoy making this simple, delicious dish at home in California. To make the pasta sauce, simply mix the ingredients in a bowl. It requires no cooking. And for those of you without access to a rosemary bush, look for fresh rosemary in your local produce department. Dried rosemary makes a reasonable substitute, but it won’t have quite the same vibrant flavor. You can make the sauce in the time it takes to cook the pasta. (Remember that fresh pasta cooks faster than dried pasta). The best accompaniment in your glass would be bright, lemony Sauvignon Blanc. Other white wines such as Pinot Grigio, Chenin Blanc and dry Gewürztraminer would also serve well.


  • ¾ cup extra virgin olive oil
  • Juice of 2 lemons
  • ¼ cup minced fresh rosemary or 1½ tablespoons dried
  • 1 cup freshly grated Parmesan cheese
  • 1 pound linguine or other dried pasta, or 1½ pounds fresh pasta
  • Coarse salt
  • Freshly ground pepper


  • Bring a large pot of lightly salted water to a boil. Meanwhile, in a large bowl, stir together the olive oil, lemon juice, rosemary and Parmesan. Add the pasta to the boiling water and cook until al dente, about 10 minutes for dried pasta, 4 minutes for fresh pasta. Drain the pasta in a colander and shake dry. Add the pasta to the bowl with the sauce and toss to coat evenly. Season with salt and pepper to taste.
  • Reprinted with permission from The Covenant Kitchen: Food and Wine for the New Jewish Table by Jeff and Jodie Morgan (Schocken Books 2015).

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