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Ricotta Pasta with Snap Peas and Caramelized Onions


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



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