vegetarian | Jackie Reeve

The only thing wrong with this recipe from the June 2009 issue of Bon Appetit is how much trouble I have spelling “orecchiette.” I made this a few weeks ago to go with the Pork Cutlets Piccata. It’s a vegetarian option that could be a meal all on its own, and it’s delicious.

Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta (adapted from the June ’09 Bon Appetit)
Serves 4

2 tablespoons extra virgin olive oil
3 cups (packed) chopped onions
8 ounce trimmed sugar snap peas, trimmed and cut into 1/2″ pieces
1 8-ounce package orecchiette or pasta shells
1/2 cup whole-milk ricotta cheese
1/4 torn fresh basil leaves
1.5 tsp finely grated lemon peel

My friend Tracey’s bridal shower was today, and each guest was asked to bring a recipe for her wishing well. Tracey is a vegetarian who is allergic to nuts, so the recipes had to take that into account. I am a big meat eater, so I struggled to find a good recipe that went beyond my initial thoughts of spaghetti and tomato sauce. I just had a conversation at work about the lack of imagination non-vegetarians have when trying to think vegetarian, and I wanted to pick something good. I thought about dessert but decided that would be too easy.

In the end, I decided to go with my favorite macaroni and cheese recipe from The Cooking Club Cookbook. This is a cookbook I found in the bargain book bin at The Strand several years ago, and I use it all the time. There are some great recipes in here that real people can make, so my copy is pretty lovingly warn.

UPDATE 6/8/08: Here is the actual recipe for this macaroni and cheese, called Mini-Me Mac and Cheese

1 to 2 slices day-old bread, enough to make 1/4 cup breadcrumbs
*I just use bought breadcrumbs

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Orecchiette with Caramelized Onions, Sugar Snap Peas, and Ricotta

Vegetarian, Nut-Free Recipe