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

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

Ready in 45 minutes

One 16-ounce container of ricotta is enough for this recipe and leftovers.


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



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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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 4y ago

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