The entrée can be accompanied by a crisp green salad and crusty bread.
2 tablespoons extra virgin olive oilFreshly ground black pepper1/2 cup freshly grated Parmigiano-Reggiano1. Bring a large pot of salted water to a boil. Stir pasta into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook pasta, stirring occasionally, until al dente — tender but firm — about 12 minutes. Reserve 1/2 cup cooking water. Drain pasta.
2. Meanwhile, in large deep skillet heat olive oil over medium heat. Add onions and cook until wilted, about 3 minutes. Stir in half of the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes, tossing half way through. Add remaining spinach and cook covered until wilted, about 2 minutes, tossing a couple of times.
3. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Add cooked pasta; toss to combine. Heat over low heat, adding enough of the reserved cooking water to make a sauce that lightly coats the pasta and heats it. Remove from heat and stir in grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.
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