Orrechiette with Caramelized Onions Sugar Snap Peas and Ricotta Cheese
Details
- Servings: 6
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 1 1/2 teaspoons finely grated lemon peel
- 1 8 ounce package orecchiette (little ear shaped pasta) or pasta shells
- 1 8 ounce package trimmed sugar snap peas, cut into 1/2 inch pieces
- 1/2 cup whole milk ricotta cheese
- 1/4 cup torn fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 4 cups (packed) chopped onions
Instructions
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