- Calories 594
- Caloriesfromfat 53%
- Protein 19g
- Fat 35g
- Satfat 11g
- Carbohydrate 56g
- Fiber 9.3g
- Sodium 1559mg
- Cholesterol 50mg
Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata
Iain Bagwell
The combination of flavors here plays up the nutty flavor of whole-grain penne. Prep and Cook Time: 1 hour, 20 minutes. Notes: Ricotta salata (also called "hard ricotta") is a firm white Italian cheese made by salting, pressing, and drying sheep's-milk ricotta. In flavor, it's like a very mild, nutty, less tangy feta, which makes it a natural addition to pastas and salads (it can also be grated). Look for ricotta salata in specialty stores, Italian markets, or any supermarket with a good cheese department.
How to Make It
Step 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 and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat.
Step 2
Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes. Remove from heat and cool slightly. Pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside.
Step 3
When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain pasta, reserving about 1/2 cup cooking water.
Step 4
Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tbsp. olive oil. Season to taste with salt. Serve hot.
Step 5
Note: Nutritional analysis is per serving.
You May Like
janerj's Review
i'd been holding onto this recipe for a while, and finally got around to making it. It was delicious! i only made half the recipe, but otherwise followed it as it said. great nutty flavor balanced by the lemon and parsley. will definitely make again.
NicoleB328's Review
Delicious! Love this flavor combo! Made with egg noodles instead of whole-wheat penne. Would definitely make again -- the dish comes out pretty enough to serve to company, especially vegetarians.
eljanino's Review
Love this recipe. I make it all the time w/brown rice penne. The combination of carmelized onions, toasted walnuts, flat leaf parsley and ricotta salata is amazing. I tend to make the recipe a little drier by not adding water and using more pasta than called for. It makes great leftovers too.
omnivore's Review
Very interesting! Like nothing I've ever tasted. I only used 5 onions, and only 8 oz. of FETA (couldn't find ricotta salata anywhere). I really liked it, husband thought it was "okay". It didn't seem to need any of the "reserved cooking water", so I omitted that.
%20is%20a%20firm%20white%20Italian%20cheese%20made%20by%20salting%2C%20pressing%2C%20and%20drying%20sheep's-milk%20ricotta.%20In%20flavor%2C%20it's%20like%20a%20very%20mild%2C%20nutty%2C%20less%20tangy%20feta%2C%20which%20makes%20it%20a%20natural%20addition%20to%20pastas%20and%20salads%20(it%20can%20also%20be%20grated).&utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes&utm_content=20180821&utm_term=147705){kind=link}
foxglove999's Review