Penne with Spinach and Ricotta

• Salt
• 6 ounces fresh baby spinach
• 1/2 medium yellow onion
• 2 tablespoons butter
• 1 pound penne
• 3/4 cup whole milk ricotta
• 1/3 cup heavy cream
• 1/8 teaspoon freshly grated whole nutmeg
• Freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano

1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
2. Put about 1 inch of water in a pot large enough to cook the spinach.
3. Place it over high heat.
4. When the water boils, add 1 teaspoon salt and the spinach.
5. Cook until the spinach is quite tender, 5 to 6 minutes.
6. Drain in a colander and squeeze out as much water as possible by pressing on the spinach with a spoon.
7. Transfer the spinach to a cutting board and finely chop it.
8. While the spinach is cooking, peel the onion and finely chop it.
9. Put the butter in a 12-inch skillet, add the onion, and place over medium-high heat.
10. Saute the onion until it turns a rich golden color, about 5 minutes.
11. When the water for the pasta is boiling, add about 2 tablespoons salt, add the penne, and stir well.
12. Cook until al dente.
13. When the onion is ready, add the spinach and saute, stirring often, for about 5 minutes.
14. Add the ricotta, cream, and nutmeg, and cook until the ricotta has heated through and the cream is reduced, 2 to 3 minutes.
15. Taste and adjust for salt and season with pepper, then remove from the heat.
16. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.

salt, baby spinach, yellow onion, butter, penne, milk ricotta, heavy cream, nutmeg, freshly ground black pepper

Taken from www.cookstr.com/recipes/penne-with-spinach-and-ricotta (may not work)