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

By Maria Helm Sinskey

2.8

(28)

Image may contain Plant Food Dish Meal Tortellini and Pasta
Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta CheeseGail Albert Halaban

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

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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

Preparation

  1. Step 1

    Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.

    Step 2

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.

    Step 3

    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.

TagsPastaOrecchietteOnionRoot VegetableVegetableRicottaCheeseDairyBasilHerbs & SpicesSugar Snap PeaPeaBean and LegumeMainLunchDinnerNut FreeQuickEasyBon Appétit
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