Old Spaghetti Factory's Brown Butter and Myzithra Pasta

Only 3 ingredients! You'll never pay $9.99 for a plate of theirs again after you see how easy it is while serving 4 people for about $5!

1 pkg. Spaghetti Noodles (12-16 oz)
1/4 lb block of Myzithra Cheese--Usually found in the deli/specialty cheese section.
1/2 c. Cold Butter (one stick)

Boil pasta until desired tenderness. Strain. Meanwhile, cut the COLD butter into a few pieces. Place in a cool pan over medium-low heat. Let butter slowly melt. (Cold butter, into a cool pan in the key to make it right!) Once melted, stir every minute until you see it start to brown. The top with get foamy so you really have to watch it. Once it browns, turn the heat off. Add cooked pasta in to the pan. Grate about a 1/2 cup cheese and toss all together. Separate evenly between 4 plates. Grate more cheese on top. Enjoy!

Better Than Olive Garden Alfredo Sauce

For a more figure friendly version, substitute half & half, or milk for heavy cream...The sauce won't be quite as thick or rich, but still really good.


1 pint Heavy Cream 1 stick Butter
2 tablespoons Cream Cheese
3/4 cup Parmesan Cheese (use the good stuff, not the powdery stuff)
1 teaspoon Garlic Powder


Combine butter, cream, and cream cheese together in pan over medium low heat. Simmer until melted and well mixed. Add parmesan cheese and garlic powder. Simmer 15-20 minutes on low, stirring often, until all melted and incorporated. Serve immediately.

Caprese Pasta Salad with (Mostly Non-Fat) Creamy Basil Sauce

1 pound of short cut pasta—I prefer shells
1 pkg fresh Mozzarella Cheese—about 8 ounces or more if you’d like--cubed
2 bunches of Cherry Tomatoes—about 24 ounces, or substitute grape tomatoes or 5-6 Roma tomatoes cubed
Extra Virgin Olive Oil
Salt and Pepper

BASIL SAUCE: Blend all until Smooth
1 cup Non-Fat Plain Yogurt
½ cup Pine Nuts
1 cup fresh Basil--about 25 large leaves
1 tsp Garlic Powder
Salt and pepper to taste

Preheat oven to 400 degrees. Put tomatoes on a baking sheet. Drizzle with extra virgin olive oil and a little salt and pepper. Bake until they burst—about 10-15 minutes. Place slightly cooled tomatoes into bowl and smash with fork to desired consistency. Add in cubed cheese, and boiled pasta. Top with Basil Sauce. Garnish with basil and pine nuts. Serve warm or cold.