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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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 279 (96%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 9g|
|Cholesterol 15.7mg||5 %|
|Sodium 25.8mg||1 %|
|Potassium 32.3mg||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: 292
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