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–+ servings

Lemon ricotta pasta with herbs

This lemon ricotta pasta combines creamy ricotta with fresh lemon and fragrant herbs. The perfect balance between freshness and creaminess makes it an ideal spring or summer dish. A Vermentino from Sardinia or Tuscany goes perfectly with it, its mineral freshness and citrus notes rounding off the dish harmoniously.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 480 kcal

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

Nutritional values per portion

Calories: 480kcalCarbohydrates: 62gProtein: 18gFat: 16g
Keyword Lemon ricotta pasta, Light pasta, Mediterranean cuisine, Spring recipe, Summer recipe, Vermentino
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