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Title: Pasta with Mizithra
Categories: Greek Pasta
Yield: 6 Servings
1/2 | c | Olive oil |
4 | Garlic cloves; chopped fine | |
1 | lb | Dry pasta; cooked & drained |
1/2 | c | Parmesan, freshly grated |
1/2 | c | Mizithra cheese,fresh grated |
Salt and pepper to taste | ||
1/4 | c | Parsley, chopped for garnish |
Bring the water for the pasta to boil and prepare everything else. It's important to never overcook pasta.
Heat the olive oil in a small frying pan and add the chopped garlic. Saute for just a moment and set aside. Boil the pasta until just barely tender. Drain and toss with all ingredients. Serve as a side dish in the place of another starch.
-- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith
Posted by Hunter Elliot in Intelec Cooking
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