A light, creamy pasta dish with a fresh citrus flavour
This lemon and ricotta pasta is a true spring and summer dish – light, refreshing and full of flavour. The combination of creamy ricotta, fresh lemon and aromatic herbs makes this dish particularly harmonious. The subtle acidity of the lemon brings a pleasant freshness, while the ricotta envelops the pasta wonderfully and ensures a silky texture.
The ideal wine accompaniment: a Mediterranean Vermentino from Sardinia or Tuscany. Its salty minerality, paired with citrus and herb flavours, underlines the freshness of the lemon sauce and perfectly complements the creamy ricotta note. You can find out which other wines go just as well with this dish below!
Which wine goes best with this meal?
Ideal companion: Vermentino (Sardinia, Tuscany)
A Vermentino from Sardinia or Tuscany is the perfect choice for this lemon and ricotta pasta. Its lively acidity harmonises wonderfully with the freshness of the lemon without being too dominant. Typical flavours of green apples, white peach and lemon zest blend perfectly with the creamy ricotta sauce. The subtle salty note that arises from the proximity of the vineyards to the Mediterranean is particularly exciting – it adds depth and emphasises the Mediterranean freshness of the dish.
Another 5 wine recommendations for this pairing
Grüner Veltliner (Wachau, Austria)
Its lively acidity and slightly spicy flavour (white pepper, herbs) give the dish a great freshness. The fine minerality goes perfectly with the ricotta cream, while the citrus fruit flavours support the lemon note in the dish.
Albariño (Rías Baixas, Spain)
Albariño brings notes of lime, white peach and a slight saltiness. This combination goes perfectly with the lemony ricotta sauce and brings out the flavours of the fresh herbs.
Chardonnay (Chablis, France)
An unsulphured, mineral Chardonnay from Chablis with its fine citrus and apple notes harmonises perfectly with the creamy texture of the pasta. Its light buttery flavour enhances the ricotta while retaining its freshness.
Fiano (Campania, Italy)
An exciting white wine with floral aromas and notes of citrus fruits, almonds and herbs. Its creamy texture complements the ricotta perfectly, while its fresh acidity keeps the dish from being too heavy.
Sauvignon Blanc (Styria, Austria)
Its crisp acidity and notes of green apple, gooseberry and lime enhance the citrus flavour of the dish, while its herbal hints harmonise wonderfully with the fresh herbs.
The recipe:
Lemon ricotta pasta with herbs
Cooking utensils
- 1 Large saucepan
- 1 Sieve for draining the pasta
- 1 Large pan
- 1 Grater (for lemon zest)
- 1 Cutting board & knife
Ingredients
- 200 g Linguine or tagliatelle
- 150 g Ricotta
- 1 Organic lemon Abrasion and juice
- 50 g Parmesan cheese grated
- 1 Garlic clove finely chopped
- 2 Tbsp olive oil
- 1 Handful of fresh herbs Basil, parsley, thyme
- Salt & pepper to taste
Preparation
- Cook the pasta: Cook the linguine in salted water until al dente.
- Prepare the ricotta sauce: Heat the olive oil in a pan and sauté the garlic. Add the lemon juice and zest, then stir in the ricotta.
- Mix the pasta and sauce together: Add the cooked pasta directly to the pan and mix with the Parmesan and fresh herbs. Season to taste with salt and pepper.
- Serve: Garnish with additional herbs and parmesan.
Recommended side dishes
- Bruschetta with tomatoes & basil
- Rocket salad with balsamic dressing
- Crispy ciabatta with olive oil
