Prep 15 mins
Cook 25 mins
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! :)
- 29.58 ml extra virgin olive oil
- 946.36 ml packed chopped onions
- 226.79 g trimmed sugar snap peas, cut into 1/2-inch pieces
- 226.79 g orecchiete pasta (little ear-shaped pasta) or 226.79 g pasta shells
- 118.29 ml whole milk ricotta cheese
- 59.14 ml torn fresh basil leaf
- 7.39 ml finely grated lemon peel
- mrs. dash extra spicy seasoning or mrs dash italian seasoning
- fresh coarse ground black pepper (optional)
- 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.