A quick and easy pasta dish with a difference! If you’re looking for something other than a tomato or cream sauce covered pasta, this recipe is for you! Fresh and tangy tagliatelle pasta with feta is bursting with sour flavours from capers and fried lemon. With the addition of tenderstem broccoli, this is both a healthy and exciting pasta dish, that can be made with any pasta shape and served warm or eaten cold if you have any leftovers!
It’s one of those pasta dishes that feels healthy to eat. With feta, lemon-infused olive oil and capers at work, it is salty and tangy, and you can almost feel your body absorbing all the vitamin C with every bite. It’s not the saucy type of pasta that’s messy to eat. It is elegant and it gives your tastebuds all the exciting and intriguing sensations, but it’s so easy to make, that you can whip up this meal in 30 minutes (unless you’re making fresh pasta yourself) and serve on any weekday evening!
What I love about this dish most is fried lemon. You don’t need to eat it if you find it too bitter. I find that if I slice my lemon thinly enough, I don’t even notice the bitterness. Even if you don’t want to eat it, don’t skip it. Adding it to the olive oil at the beginning infuses the oil and all the other ingredients with lovely fresh zinginess!
If you want to make your own tagliatelle, here’s our guide on how to make pasta at home. It’s a bit of an effort, but totally worth it! We’ve made our tagliatelle with pasta bianca dough (just semolina flour and water), but egg pasta will work just as well!
Tagliatelle Pasta with Feta and Broccoli is a perfect summer dish, with tenderstem broccoli being in season in the UK between June and late autumn, but enjoyed by us all year round. If you don’t have any tenderstem broccoli, try this dish with 2 medium-sized courgettes. Don’t parboil them though. Simply cook in the pan with lemons and shallots for approx. 8-10 minutes until softened.
Tagliatelle Pasta with Feta, Broccoli & Fried Lemon Recipe: Step-by-Step
You can make this dish using any pasta: dried, fresh, shop-bought or home-made. Start by cooking your pasta following packet instructions, if you’ve opted for shop-bought. However, if you’re cooking fresh pasta, it shouldn’t take longer than 1-3 minutes. You want it just cooked, slightly al dente.
Drain the pasta and run it under some cold water to stop the pasta from cooking further from the residual heat. Place cooked tagliatelle in a large bowl, drizzle with some olive oil and toss so that tagliatelle don’t stick together. Set aside for later.
Wash your tenderstem broccoli (broccolini) and cut each lengthways into thin long strips (resembling tagliatelle itself). Place the strips in a large pan with boiling water and cook for approx. 2 minutes until slightly softened but still retain the vibrant green colour. Drain and set aside for later.
Thinly slice half of a lemon (you should have 6-7 very thin slices). Then thinly slice a large shallot.
Now we are going to put everything together! In a large non-stick frying pan, heat 4 tbsp of olive oil on low heat. Add the lemon slices and shallots and gently cook for 5-6 minutes. Keep the heat low, infusing the oil, rather than frying the lemon and shallots. Add chilli flakes and capers, and stir. Then add broccoli and pasta and toss the pan to combine. Cook just enough to warm through.
Finally, crumble in the feta, add parsley and season with salt and pepper. Gently stir and divide between bowls. If you’ve sliced your lemon thinly enough, you may choose to eat it. Bit if you find it too bitter, just leave it – after all, other ingredients infused with all the fresh lemon flavours in the process!
Hope you enjoy our Pasta with Feta, Broccoli and Lemon dish. For other delicious pasta and noodle recipes, have a look at our favourites below:
- Easy Lentil ‘Meatballs’ and Spaghetti
- Vegan Pineapple Stir Fry with Curried Coconut Sauce
- Quick & Easy Veggie Pesto Pasta
Tagliatelle Pasta with Feta, Broccoli and Fried Lemon
- 160 g dried tagliatelle or 260 g fresh tagliatelle
- 200 g tenderstem broccoli (broccolini) sliced into thin strips lengthways
- 4 tbsp olive oil
- ½ lemon thinly sliced
- 1 large shallot thinly sliced
- ½ tsp chilli flakes
- 2 tbsp capers
- 15 g parsley roughly chopped
- 100 g feta
- Start by cooking your pasta following packet instructions. If you're cooking fresh pasta, it shouldn't take longer than 2-3 minutes. Once your pasta is cooked al dente, drain and run some cold water through to prevent the pasta from cooking further. Place cooked tagliatelle in a large bowl, drizzle with some olive oil and toss so that tagliatelle don't stick together. Set aside for later.
- Place sliced tenderstem broccoli (broccolini) in a large pan, pour boiling water over and cook for 1-2 minutes until slightly softened but still retains vibrant green colour and has a bit of crunch. Drain and set aside for later.
- In a large frying pan, heat 4 tbsp of olive oil on low heat. Add the thinly sliced lemons and shallots and gently fry for 5-6 minutes. Add chilli flakes and capers, and stir. Then add broccoli and pasta and toss to combine. Cook for a couple of minutes to warm through.
- Finally, crumble in the feta, add parsley and season with salt and pepper. Gently stir and divide between bowls. Enjoy!