Title: Pasta & Mitzithra Cheese
Categories: Cheese Entree Greek Pasta
Yield: 4 Servings

1		(16oz) box pasta
4	ts	Crushed garlic
1/2	c	Olive oil
1/2	c	Freshly grated imported parmesan cheese
1/2	c	Grated Mitzithra cheese, plus more to taste
	ds	Salt
1/4	ts	Ground white pepper
2	tb	Fresh parsley, finely minced

Boil pasta until just tender (al dente). Meanwhile, saute garlic in olive oil five minutes. In a large bowl, stir together garlic mixture, cooked pasta, Parmesan and 1/2 cup Mitzithra, salt, pepper and parseley. Mix together well. Top each serving with more Mitzithra cheese, if desired.

Note: Mitzithra, a soft greek cheese can be hard to find, bit is often available at Greek and other ethnic groceries and large supermarkets.

Posted by: Vern Hoffman GOB&G Hangout (314)423-1662

Source: St. Louis Dispatch 7/17/95

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