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Pasta with mizithra

Yield: 6 servings

Ingredients:

• 1/2 c Olive oil 1/2 c Mizithra cheese fresh grated
• 4 Garlic cloves; chopped fine Salt and pepper to taste
• 1 lb Dry pasta; cooked & drained 1/4 c Parsley chopped for garnish
• 1/2 c Parmesan

Instructions:

freshly grated 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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