Description
Mizithra is a Greek sheep’s milk cheese and is the key ingredient to this flavorful weeknight dish that takes less than 10 minutes!
Ingredients
- Kosher Salt
- 4 ounces, weight Dried Linguine Noodles
- ¼ cups Salted Butter
- ¼ teaspoons Dried Red Pepper Flakes
- ¼ cups Grated Mizithra (Myzithra) Cheese, Plus More To Serve
- ¼ teaspoons Fresh Lemon Zest
- 1 Tablespoon Minced Parsley
Preparation
Bring a pot of salted water to boil. Add linguine noodles and boil for 6–7 minutes or until al dente.
While pasta boils, prepare browned butter. Place butter in a saucepan and melt over medium-low heat. Swirl pan and allow butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove from heat.
Once pasta is al dente, drain well and add back to the pot. Toss noodles with browned butter, red pepper flakes and cheese. Divide pasta among dishes. Sprinkle each serving with lemon zest, parsley and grate additional Mizithra over each plate. Enjoy!
