Orecchiette Caramelized Onions Sugar Snap Peas Ricotta
Elevate your pasta night with this vibrant and creamy Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta—a dish that perfectly balances indulgence and freshness. Tender orecchiette pasta is tossed with sweet, golden caramelized onions and crisp sugar snap peas, creating a delightful harmony of textures. Accented with a hint of garlic, a pinch of crushed red pepper flakes for subtle heat, and bright lemon zest, the dish is finished with creamy ricotta and nutty Parmigiano-Reggiano for a luscious, velvety sauce. Perfect for weeknight dinners or entertaining, this recipe comes together in just under an hour and is garnished with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're craving comfort food or something a bit lighter, this pasta delivers on all counts!
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Recipe Information
Ingredients
- 12 oz orecchiette pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cups yellow onions, thinly sliced
- 2 cups sugar snap peas, trimmed and halved
- 3 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 1 cup ricotta cheese
- 0.5 cup Parmigiano-Reggiano cheese, grated
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, until the onions are golden brown and caramelized. Adjust heat to medium-low as needed to prevent burning.
Add the sugar snap peas to the skillet with the onions and cook for 2-3 minutes, until they are bright green and tender-crisp.
Stir in the minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss to combine, ensuring the pasta is coated with the onion and pea mixture. Add additional pasta water as needed to loosen the sauce.
Remove the skillet from the heat and stir in the ricotta cheese, Parmigiano-Reggiano cheese, and lemon zest. Mix until the cheeses are well-distributed and creamy.
Season with salt and freshly ground black pepper to taste.
Divide the pasta among serving bowls and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 437 mg | 34% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
