Herb Pasta with Myzithra Cheese

herb pasta with myzithra sauceWorld Pasta Day was last week, as if we need any excuse to serve pasta! Instead of using one of the oh, so many, dried pastas in the cupboard, I decided to celebrate the day by making fresh pasta from scratch and serving it with a Greek-inspired sauce. The dish turned out delicious, elegant, and easy – proving once again that the simplest food is the best food.

Sorry about the poor photo. We were in a hurry to eat and the lighting is awful in my kitchen!

Note: Any pasta, dried, fresh or homemade can be successfully used in this recipe, but you will find my recipe for Homemade Herb Pasta here.



  • 1/4 cup good quality extra-virgin olive oil
  • 1 cup grated Myzithra cheese
  • zest from one large lemon
  • freshly ground black pepper to taste
  • 1 lb pasta (long noodle shapes like linguine or fettuccini work best for this sauce)

Cook pasta according to package or recipe directions. Drain, reserving 2 Tbsp pasta water. Toss cooked pasta with reserved water and olive oil. Add grated cheese and toss to partially melt. Toss with lemon zest and black pepper. Serve immediately. Makes approx. 4 servings.

Note: Myzithra cheese is a hard, salty, sheep’s milk cheese. Grated Parmesan or Romano may be used instead if desired.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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