1. In a large pot of boiling salted water, cook the spaghetti until al dente. 2. Meanwhile, in a small skillet, heat the olive oil. 3. Add the bread crumbs and cook over moderately high heat, stirring, until browned, about 2 minutes. 4. Remove the toasted bread crumbs from the heat and add the lemon zest. 5. Season with salt, pepper, & crushed red pepper flakes and let cool. 6. Stir in the parsley. 7. In a small, heavy saucepan, melt the butter over moderate heat. 8. Cook until foamy and dark brown, about 5 minutes. 9. Remove from the heat. 10. Drain the pasta and return it to the pot. 11. Add the browned butter and the cheeses, season with salt and pepper and toss. 12. Transfer to a platter, sprinkle with the bread crumbs and serve with the remaining dressing on the side. 13. *Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
