Instructions
Mix the Romano, Mizithra, and Parmesian cheeses in a resealable bowl. Ratio is 3 parts Romano, 3 parts Mizithra, 2 parts Parmesian. Use the cheap Parmesian -- the stuff in the green can is fine. Add Parsley flakes for color.

In a 10 inch skillet, melt the butter, 1.5 Tablespoons per serving. Put cooked linguine noodles in skillet and saute until the noodles are golden brown. Put the pasta on dishes and put three tablespoons of the cheese mixture over. Serve at once.

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Yields: 2 Servings
    

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