Rating: 4 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Lindsay Hunt

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Credit: Kate Mathis

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and ½ teaspoon each salt and pepper and cook, stirring often, until tender, 8 to 10 minutes. Add to the pasta along with the olives, almonds, lemon juice, Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and the cooking liquid and toss to combine. Transfer to a platter, dollop with the ricotta, drizzle with olive oil, and sprinkle with additional Parmesan and pepper.

Nutrition Facts

730 calories; fat 35g; cholesterol 45mg; sodium 870mg; protein 29g; carbohydrates 78g; sugars 6g; fiber 7g; iron 4mg; calcium 382mg.
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