Orrechiette With Caramelized Onions Sugar Snap Peas And Ricott Recipes

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ORECCHIETTE W/CARAMELIZED ONIONS, SUGAR PEAS/RICOTTA CHEESE



Orecchiette W/Caramelized Onions, Sugar Peas/Ricotta Cheese image

This recipe is total "comfort food" as far as I am concerned! Bon Appetit Magazine, June 2009 edition. Maria Helm Sinskey is the author of Williams Sonoma Family Meals. Made a few changes to suit our needs and to try and make some more people happy.;) I think a nice rose, a sliced tomato salad with an olive oil and "vinegar" vinaigrette, warm bread and butter and a scrumptious fresh fruit salad of berries and cantelope will round out the meal very nicely! :)

Provided by Manami

Categories     Lemon

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 cups packed chopped onions
8 ounces trimmed sugar snap peas, cut into 1/2-inch pieces
8 ounces orecchiete pasta (little ear-shaped pasta) or 8 ounces pasta shells
1/2 cup whole milk ricotta cheese
1/4 cup torn fresh basil leaf
1 1/2 teaspoons finely grated lemon peel
mrs. dash extra spicy seasoning or mrs dash italian seasoning
fresh coarse ground black pepper (optional)

Steps:

  • Heat oil in large skillet over medium heat.
  • Add onions.
  • Saute until onions are pale golden, about 6 minutes.
  • Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer.
  • Transfer 3/4 cup sauteed onions to a small bowl;reserve for another dish.
  • Add peas to onions in skillet.
  • Saute 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 of cooking liquid.
  • Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium high heat 30 seconds.
  • Mix in ricotta, basil (if using), lemon peel and lots of black pepper, adding more cooking liquid to moisten as needed.
  • Season with either of Mrs Dash's seasonings, black pepper and crushed red pepper flakes (if using), to taste.

Nutrition Facts : Calories 412.9, Fat 11.9, SaturatedFat 3.7, Cholesterol 15.7, Sodium 34.3, Carbohydrate 64.4, Fiber 6.1, Sugar 8.9, Protein 13.5

ORRECHIETTE WITH CARAMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTT



Orrechiette With Caramelized Onions, Sugar Snap Peas, and Ricott image

From epicurious.com. Note that the ingredient list does not include orrechiette pasta because I did not want the site to use the pasta in its nutrition calculations. However, you will need to cook a pot of it!

Provided by Paris D

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
20 ounces onions
9 ounces sugar snap peas, cut into 1/2-inch pieces
1/2 cup part-skim ricotta cheese
1/4 cup fresh basil leaf, torn
1 1/2 teaspoons lemon peel, finely grated

Steps:

  • 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.
  • Cook orrechiette 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.

Nutrition Facts : Calories 182.3, Fat 9.5, SaturatedFat 2.5, Cholesterol 9.5, Sodium 45, Carbohydrate 20.1, Fiber 4.6, Sugar 7.1, Protein 6.4

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