March 2004

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Recipe Summary test

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the spaghetti until al dente.

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  • Meanwhile, in a small skillet, heat the olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until browned, about 2 minutes. Remove the toasted bread crumbs from the heat and add the lemon zest. Season with salt and pepper and let cool. Stir in the parsley.

  • In a small, heavy saucepan, melt the butter over moderate heat. Cook until foamy and dark brown, about 5 minutes. Remove from the heat.

  • Drain the pasta and return it to the pot. Add the browned butter and the cheeses, season with salt and pepper and toss. Transfer to a platter, sprinkle with the bread crumbs and serve with the remaining dressing on the side.

Notes

Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese.

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