Orecchiette with Red Onions, Almonds, and Green Olives

12 ounces orecchiette (or another small pasta)
2 tablespoons olive oil, plus more for serving
2 medium red onions, chopped
Kosher salt and black pepper
1/3 cup pitted green olives, chopped
1/3 cup roasted almonds, roughly chopped
2 tablespoons fresh lemon juice
1/2 cup finely grated Parmesan (about 2 ounces), plus more for serving
1 cup ricotta

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

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and 1/2 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, 1/2 teaspoon salt, 1/4 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 Per Serving:
730 calories; fat 35g; cholesterol 45mg; sodium 870mg; protein 29g; carbohydrates 78g; sugars 6g; fiber 7g; iron 4mg; calcium 382mg.

Serves 4