I do not remember where I got this recipe, but I was intrigued when I saw this. It took me a while to try it, but I was so very glad I did. It's garlicky, cheesy and the romaine gives it a bit of crunch.
1While pasta is cooking, warm the olive oil and garlic in a large saute pan, over medium heat for 2 minutes.
2Add the lettuce and saute turning often until wilted, about 3 minutes or so.
3Add 1 cup of the bread crumbs, the lemon zest and 1/2 cup of the Parmesan. Stir for a minute until cheese has melted.
4Add drained pasta and pepper and toss well.
5Place in a large serving bowl and top with remaining Parmesan cheese and bread crumbs.
6Note: Homemade toasted breadcrumbs
Toast several pieces of bread (Make extra at breakfast) and allow to set out 2-3 hours so it dries out completely. Tear into pieces and place in a food processor. Pulse until desired crumb is achieved. (No need to toast the breadcrumbs in the oven, it's already toasted!)