Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata

Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata
Photo by Iain Bagwell

Ingredients

  • 10 ounce whole-grain penne or fusilli pasta
  • 1 pound ricotta salata, crumbled (see Notes)
  • 1 ½ tablespoons fresh lemon juice
  • 2/3 cup loosely packed flat-leaf parsley, chopped
  • 1 ½ teaspoons freshly ground black pepper
  • About 2 tsp. salt
  • 5 tablespoons olive oil
  • + 3 more ingredients
    • ¾ teaspoon sugar
    • 7 medium onions (about 4 lbs.), peeled and thinly sliced
    • 1 ¾ cups walnut halves

1. In a large frying pan over high heat, cook onions in 3 tbsp. olive oil with sugar and 2 tsp. salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color ...

View full recipe at My Recipes

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