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:
Zitronen-Ricotta-Pasta mit Kräutern
Kochutensilien
- 1 Großer Kochtopf
- 1 Sieb zum Abgießen der Pasta
- 1 Große Pfanne
- 1 Reibe (für Zitronenschale)
- 1 Schneidebrett & Messer
Zutaten
- 200 g Linguine oder Tagliatelle
- 150 g Ricotta
- 1 Bio-Zitrone Abrieb und Saft
- 50 g Parmesan gerieben
- 1 Knoblauchzehe fein gehackt
- 2 EL Olivenöl
- 1 Handvoll frische Kräuter Basilikum, Petersilie, Thymian
- Salz & Pfeffer nach Geschmack
Zubereitung
- Pasta kochen: Die Linguine in Salzwasser al dente kochen.
- Ricotta-Sauce zubereiten: Olivenöl in einer Pfanne erhitzen, Knoblauch darin anschwitzen. Zitronensaft und -abrieb hinzufügen, dann den Ricotta einrühren.
- Pasta und Sauce vermengen: Die gekochte Pasta direkt in die Pfanne geben und mit Parmesan sowie frischen Kräutern vermischen. Mit Salz & Pfeffer abschmecken.
- Servieren: Mit zusätzlichen Kräutern und Parmesan garnieren.
Empfohlene Beilagen
- Bruschetta mit Tomaten & Basilikum
- Rucola-Salat mit Balsamico-Dressing
- Knuspriges Ciabatta mit Olivenöl
