Recipe by English_Rose
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.
Top Review by katew
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 !
- 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
Directions See How It's Made
- 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.