Y’all are in trouble.
Why have you been hiding Mizithra from me my whole life??
Mizithra…the wonderful Greek sheep’s milk cheese. Dry, salty, with a very distinct floral and nutty flavor.
And do you know where I finally discovered Mizithra? The Old Spaghetti Factory of all places!
I know, what the heck was I doing at The Old Spaghetti Factory?! But that’s an entirely different story for another time.
They toss Mizithra with pasta and browned butter which is so perfect and simple. I mean, c’mon now, throw some nutty flavored browned butter in anything and I’ll gobble it up. So when Mizithra joins the party, I’m totally there.
I found a little wedge of the cheese at my neighborhood market and swooped it right up. I, too, browned up some butter to coat linguine noodles in but added lots of fresh parsley and lemon zest. The combination of the browned butter and Mizithra can be a bit rich so the fresh herbs and citrus really helped to brighten it all.
A rad little dish that takes less than 10 minutes to make with only a handful of ingredients.
And yes, I forgive you now ❤
Browned Butter Linguine with Mizithra
4 ounces dried linguine noodles
¼ cup salted butter
¼ teaspoon dried red pepper flakes
¼ cup grated Mizithra (Myzithra) cheese, more to plate
¼ teaspoon fresh lemon zest
1 tablespoon minced parsley
Bring a pot of salted water to boil. Add linguine noodles and boil for 6-7 minutes or until al dente.
While the pasta boils, prepare the browned butter. Place the butter in a saucepan and melt over medium-low heat. Swirl the pan and allow the 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 the pasta becomes al dente, drain well and add it back to the pot. Toss the noodles with the browned butter, red pepper flakes and cheese. Plate the pasta between two dishes. Sprinkle each serving with lemon zest, parsley and grate additional Mizithra over each plate. Enjoy!