Prep 5 mins
Cook 10 mins
A simple pasta dish but with more of a bite! You get to use up old bread so you'll save more money. Serves one but easily doubled, tripled etc.
- 3 ounces tagliatelle pasta noodles or 3 ounces spaghetti
- 1 ounce butter
- 6 tablespoons white breadcrumbs (day old or from the freezer)
- 1⁄2 lemon
- 2 ounces feta cheese, cubed
- chopped parsley, a good handful
- salt & freshly ground black pepper
- olive oil, for drizzling
- Pour boiling water into a large pan, add some salt and the pasta and cook according to the pack instructions.
- Meanwhile, heat the butter in a small saucepan and when sizzling add the breadcrumbs and cook for about 5 mins, stirring occasionally until crisp and golden. Use a zester (or grater) to grate the lemon zest into the crumbs. Cut the lemon half into two wedges and set aside.
- Drain the pasta, put it back in the pan, toss in the crumb mixture, add the feta cheese chunks, parsley and seasoning.
- Serve in a large warm bowl drizzled with olive oil and with the lemon wedges on the side. Squeeze lemon juice over as you eat the pasta to bring out the flavour.
Great meal - I, in fact, did enough for two. I used fat reduced fetta and a bit of marinated goats cheese. My breadcrumbs were made from a leftover herb focaccia bread roll and it was a great combination !