Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott – a delicious recipe with olive oil, onions, sugar snap peas, ricotta cheese, fresh basil leaf, lemon peel. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oil in large nonstick skillet over medium-high heat.
2
Add onions.
3
Saute until onions are pale golden, about 5 minutes.
4
Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
5
Transfer 3/4 cup sauteed onions to small bowl.
6
Add peas to onions in skillet.
7
Saute until peas are crisp-tender, about 3 minutes.
8
Remove skillet from heat.
9
Cook orrechiette pasta in large pot of boiling salted water until just tender but still firm to bite.
10
Drain pasta, reserving 1 cup cooking liquid.
11
Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds.
12
Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed.
13
Season with salt and pepper.
426
kcal
Calories
12
g
Fat
78
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons olive oil, 20 ounces onions, 9 ounces sugar snap peas, cut into 1/2-inch pieces, ½ cup part-skim ricotta cheese, and more.
Yes, Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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