Photo: Alexander Maasch
Orrechiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
7 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
650
Calories
22g
Protein
25g
Fat
81g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cups (packed) chopped onions
- 1 8-ounce package trimmed sugar snap peas, cut into 1/2-inch pieces
- 1 8-ounce package orecchiette (little ear-shaped pasta) or pasta shells
- 1/2 cup whole-milk ricotta cheese
- 1/4 cup torn fresh basil leaves
- 1 1/2 teaspoons finely grated lemon peel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes