4 servings / One 16-oz container of ricotta is enough for this recipe and leftovers
Taken from June 2009 Bon Appetit magazine
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
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 97 (86%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.7mg||5 %|
|Sodium 26mg||1 %|
|Potassium 32.4mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 3.5g||5 %|
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Calories per serving: 113
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