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

Ready in 45 minutes
1 review(s) averaging 4. 100% would make again

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

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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)."

- Querian

Ingredients

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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

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 292 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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).
Querian 2 years ago
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