Ready in 45 minutes
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)."
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.