Spaghetti with ricotta, walnuts and baby spinach

Ingredients for 4 servings:

• 400g spaghetti
• 6 tbsp olive oil
• 1 large onion(s), red
• 2 garlic cloves
• 250 g ricotta
• 100 g Parmesan, grated
• 200 g baby spinach
• 1 lemon(s)
• 60 g walnuts, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Bring a large pot of water to a boil and cook the spaghetti until al dente. Drain the pasta and set aside. Peel and finely dice the onion and garlic. Grate the lemon zest and juice the lemon. Heat the oil in a frying pan over medium heat and add the diced onion and garlic. Cook for 3 minutes, or until softened. Then simmer for another 3 minutes. Chop the walnuts and toast them in a pan. Add the pasta to the pan and stir in the ricotta and Parmesan cheese. Season with black pepper. Stir in the spinach and lemon juice and zest. Divide the pasta between plates and garnish with the walnuts.