Pasta is considered a comfort food for most. It is also a favorite among almost everyone, especially kids. Many people associate the Mediterranean diet with plenty of pasta and assume that this type of diet will make them fat. Well, first of all looking at the traditional Mediterranean diet, pasta was not consumed in large amounts. In the Greek traditional diet pasta was perhaps consumed once a week while in Italy pasta is often consumed in small amount as a first course. And let’s not forget that the rest of meal was rich in vegetables. So no the Mediterranean diet is not about eating large bowls of pasta everyday.
I occasionally make pasta adding several vegetables and cheese. My favorite type of cheese to add to pasta that also reminds me of my childhood meals with both my grandmothers is dry Mizithra or aged mizithra. Aged mizithra is basically made from the leftover whey from the milk. Usually from sheep or goat milk. It is a spicy, salty and hard cheese ideal for grating. Apart from the flavor, it is generally a lower fat cheese, which means you can add a bit more and not worry about it too much. Brands that are exported are often made with less fat, some companies add cream. I have found a dry mizithra here in Greece with very little fat but with a lot of taste. Also dry mizithra is not to be confused with fresh mizithra. Fresh mizithra tastes different, and has a different texture as well. It is almost sweet and soft similar to ricotta. Read more »