Ricotta Pasta with Snap Peas and Caramelized Onions (adapted from Bon Appetit)
2 tablespoons extra-virgin olive oil
2 cups (packed) chopped onions
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
12 ounces dried pasta
1/2 cup whole-milk fresh ricotta cheese
1/4 cup torn fresh basil leaves
1 1/2 teaspoons finely grated lemon zest
Juice of 1 lemon
Salt and freshly ground black pepper
1. Heat oil in large nonstick skillet over medium-high heat. Add the onions. Saute until onions are pale golden, about 5 minutes. Reduce heat to medium and saute onions until tender and deep golden, about 15 minutes longer. Add peas to onions in skillet. Saute until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
3. 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 lemon juice, salt, and pepper.