For the Pasta

• 1 pound pasta or mushroom flavored pasta
• 1 cup reserved pasta water
• 2 tablespoons olive oil
• 1 pound mushrooms (any variety), cut into bite size pieces
• 4 scallions, thinly sliced
• 1 clove garlic, peeled and thinly sliced
• Kosher salt, to taste
• Black pepper, to taste
• 1 small bunch collard greens, ribs removed, sliced into 1/2" ribbons
• 1 lemon, juiced and zested
• 4 ounces goat cheese, room temperature
• 1/ 2 cup heavy cream
• 1 1/ 2 cups shredded mozzarella

For the Garlicky Breadcrumbs

• 1 cup panko breadcrumbs
• 1 lemon, zested
• 1 clove garlic, peeled and grated
• 1/ 4 cup (1 pound) parmesan cheese, grated or shredded
• 1/ 2 cup fresh parsley, finely chopped
• Kosher salt, to taste
• Black pepper, to taste

Method

• Step 1

  Bring a large pot of salted water to a boil. Cook pasta for about 7 minutes, until very al dente. Reserve 1 cup pasta water, then drain pasta.

• Step 2

  Meanwhile, combine panko breadcrumbs, parsley, parmesan cheese, lemon zest, grated garlic, and salt and pepper to taste in a medium bowl. Drizzle with olive oil and stir until evenly moistened, adding more olive oil as necessary.

• Step 3

  Return pot to high heat. Add olive oil, mushrooms, scallions, and garlic and cook until liquid has evaporated, about 7 minutes, then season with salt and pepper to taste. Stir in collard greens, lemon juice, and lemon zest and cook until softened, about 2 minutes.

• Step 4

  Preheat broiler to high.

• Step 5

  Remove pot from heat and stir in reserved pasta water, heavy cream, goat cheese, and mozzarella until well combined. Add cooked pasta and gently stir to combine. Top pasta with a generous layer of garlicky breadcrumbs. Broil until golden brown, about 3 minutes. Serve immediately.