Spaghetti with Brown Butter and Mizithra

This recipe is one of my favorite. I always get this when I go to the Spaghetti Factory!

Ingredients:
1 cup butter
1 cup Mizithra cheese (Harmon's deli has fresh!)
pasta of choice - I like whole wheat spaghetti just like I would get at the restaurant



Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

I serve mine with chicken breasts. I pound them out, coat with egg, then dip into bread crumbs. Then I fry it up in butter until it's golden brown and the chicken is cooked through.

Not a low cal meal but a very good one for certain!