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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