Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
One 16-ounce container of ricotta is enough for this recipe and leftovers.
"This is quick and easy. With the addition of Romano, crushed red pepper and some grape tomato halves it is a 5 star recipe. I used whole wheat spaghetti and frozen peas (not snap peas)."
- QuerianCuisine: ItalianMain Ingredient: Pasta
8 people want to try | 5 have favorited
Ingredients
| 2 tablespoonsextra-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 cupwhole-milk ricotta cheese |
| 1/4 cuptorn fresh basil leaves |
| 1 1/2 teaspoonsfinely grated lemon peel |
Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese Preparation
Heat oil in large nonstick skillet over medium-high heat. Add onions. Saut? until onions are pale golden, about 5 minutes. Reduce heat to medium; saut? onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup saut?ed onions to small bowl. Add peas to onions in skillet. Saut? 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.
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Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese Reviews
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This is quick and easy. With the addition of Romano, crushed red pepper and some grape tomato halves it is a 5 star recipe. I used whole wheat spaghetti and frozen peas (not snap peas).
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