Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese

Ready in 30 minutes

4 servings / One 16-oz container of ricotta is enough for this recipe and leftovers

Taken from June 2009 Bon Appetit magazine

Top-ranked recipe named "Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese"

4 avg, 1 review(s) 100% would make again

Ingredients

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2 tablespoons extra-virgin olive oil
4 cups (packed) chopped onions
1 8-oz package trimmed sugar snap peas; cut into 1/2-inch pieces
1 8-oz package orecchiette (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

Original recipe makes 4 Servings

Servings  

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add onions. Saute until pale golden, about 5 minutes. Reduce heat to medium; saute onions until tender and deep golden, about 15 min longer. Transfer 3/4 cup sauteed onions to small bowl; reserve. Add peas to onions in skillet. Saute until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

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

Credits

Added on Award Medal
Calories Per Serving: 113 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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