Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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One 16-ounce container of ricotta is enough for this recipe and leftovers. Ingredients:
2 tablespoons extra-virgin olive oil |
4 cups (packed) chopped onions |
1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces |
1 8-ounce package orecchiette (little ear-shaped pasta) or pasta shells |
1/2 cup whole-milk ricotta cheese |
1/4 cup torn fresh basil leaves |
1 1/2 teaspoons finely grated lemon peel |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
3. Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.
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