This Creamy Lemon Penne with Caramelized Onions is too good for words. Pasta is definitely one of my love languages. It's one of life's simple pleasures, and I can't tell you how much joy it brings me to dive into a hot, creamy bowl of pasta. This new recipe is exactly that. A dish of this just screams love, joy, warmth, indulgence. It's honestly the perfect comfort dish with a creamy ricotta sauce, but it's still fresh and light with that hit of lemon. Pasta is always simple, a great staple to rely on, and this recipe is no different. Anyone can make it, and everyone will love it!
For this Creamy Lemon Penne with Caramelized Onions, I used the Penne from Mueller's Pasta. Mueller's believes in creating pasta from the finest ingredients, using the best simple methods. They focus on what's on the inside of your pasta because they know that's what counts. Anyone who's been a lifetime pasta lover knows that a high-quality pasta can really make a meal, and Mueller's knows that, too. They want to make sure that all of your pasta dishes have only the best. To make their pasta, they use high-quality durum wheat and filtered water. Their products are non-GMO and minimally processed. Mueller's has been making pasta for over 100 years, and they definitely know what they're doing. They've never sacrificed on quality, and I feel honored to work with them!
Here's what you need for this Creamy Lemon Penne with Caramelized Onions:
- Penne pasta -- I used Mueller's Penne
- Onion
- Garlic
- Ricotta cheese -- definitely go for whole milk here, it'll be creamier and make an irresistible sauce!
- Parmesan / Pecorino cheese -- either works!
- Lemon
- Fresh basil
- Salt and pepper
- Chili Flakes
Ingredients:
Directions:
Start by slicing the onions. Tips for julienne style slicing: cut off the ends, cut in half, then slice each half with the flat side down on the cutting board. Go for thinner slices.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer.
Add the sliced onions and toss to coat. Sprinkle with 1-2 pinches of kosher salt and toss again.
Let the onions cook, undisturbed, until they begin to develop some color, about 3-5 minutes. Then, mix well, and leave the onions to cook again, undisturbed, for another 3-5 minutes. Repeat 2-3 times until the onions are nice and evenly browned. Reduce the heat to low and cook the onions for another 15 minutes or so, until they are soft, melted, and a deep brown. Remove from the heat and set aside.
Prepare/ boil the pasta according to box instructions.
While the pasta is cooking, juice and zest the lemon and set aside.
When the pasta is ready, add a tablespoon of olive oil to a large skillet over medium heat. Once hot, add the garlic and cook until fragrant, about 1 minute.
Add the cooked pasta to the skillet with the garlic and toss to coat. Add salt and pepper to taste.
Add in the ricotta and the parmesan cheese, and mix well. Add in the lemon juice and half the zest and mix again. If the sauce seems too dry and clumpy, add in some of the reserved pasta water to loosen it up and make it more creamy.
Once everything has come together, add the caramelized onions and mix. You can also use the onions as a garnish rather than mixing them into the pasta.
Serve hot. Garnish with the rest of the lemon zest, fresh basil, and chili flakes.
If you loved this Penne Limone with Ricotta and Caramelized Onions, make sure to check out some of my other recipes!
- Basil Walnut Pesto Pasta
- Lasagna-Style Baked Sweet Potato and Kale Ravioli
- Creamy Red Peanut Curry (Vegan)
This recipe was created in partnership with Mueller's Pasta.
Ingredients
Directions
Start by slicing the onions. Tips for julienne style slicing: cut off the ends, cut in half, then slice each half with the flat side down on the cutting board. Go for thinner slices.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer.
Add the sliced onions and toss to coat. Sprinkle with 1-2 pinches of kosher salt and toss again.
Let the onions cook, undisturbed, until they begin to develop some color, about 3-5 minutes. Then, mix well, and leave the onions to cook again, undisturbed, for another 3-5 minutes. Repeat 2-3 times until the onions are nice and evenly browned. Reduce the heat to low and cook the onions for another 15 minutes or so, until they are soft, melted, and a deep brown. Remove from the heat and set aside.
Prepare/ boil the pasta according to box instructions.
While the pasta is cooking, juice and zest the lemon and set aside.
When the pasta is ready, add a tablespoon of olive oil to a large skillet over medium heat. Once hot, add the garlic and cook until fragrant, about 1 minute.
Add the cooked pasta to the skillet with the garlic and toss to coat. Add salt and pepper to taste.
Add in the ricotta and the parmesan cheese, and mix well. Add in the lemon juice and half the zest and mix again. If the sauce seems too dry and clumpy, add in some of the reserved pasta water to loosen it up and make it more creamy.
Once everything has come together, add the caramelized onions and mix. You can also use the onions as a garnish rather than mixing them into the pasta.
Serve hot. Garnish with the rest of the lemon zest, fresh basil, and chili flakes.
