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maltese lemon and ricotta pasta with basil

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

Fresh ricotta is widely used in Maltese cooking. If unavailable, you could use sour cream, fresh goat cheese or mascarpone. It is an adaptation from a book of some fusion European and Maltese recipes. This one was described as having ingredients that are synonymous with Maltese cooking.

(2 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For maltese lemon and ricotta pasta with basil

  • 7 oz
    dried spaghetti
  • olive oil
  • 4-6 Tbsp
    fresh ricotta
  • 1 lg
    lemon, zest and some of the juice
  • 20
    basil leaves
  • 1/2 tsp
    black peppercorns, crushed
  • 2-4 Tbsp
    parmesan, freshly grated
  • sea salt or kosher salt

How To Make maltese lemon and ricotta pasta with basil

  • 1
    Cook spaghetti in a pot of salted water, until al dente. Drain spaghetti and put back into pot.
  • 2
    Add a splash of olive oil and stir to coat the pasta.
  • 3
    Divide spaghetti between two plates and then top each with generous spoonfuls of ricotta. Sprinkle with lemon zest, basil and season with sea salt and the crushed peppercorns. Garnish with Parmesan cheese and a squeeze of the lemon.

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