Name: Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta Cheese
Yield: 4 Servings
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

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