cooking: penne w/ spinach & ricotta

-1 1/2 lbs. penne, cooked al dente (reserve some pasta water)
-1-2 cups pasta water
-8 oz. baby spinach
-3/4 medium yellow onion, diced
-2 tbsp butter
-1 1/2 cup ricotta
-2/3 cup heavy cream
-1/4 tsp ground nutmeg
-1/2 cup parmigano reggiano
-salt & pepper, to taste
-pecorino romano, to serve

Place an inch of water over high heat until boiling. Once boiling add a teaspoon of salt and then spinach. Cook about 5 minutes, then place in colander. Drain water out of spinach. Once drained, chop spinach and set aside.

Heat pan with butter over medium heat. Once melted and hot, saute the onion for about 5 minutes. Add chopped spinach and cook, stirring often, for 3-4 minutes. Add ricotta, cream, and nutmeg. Cook 2-3 minutes until reduced. Taste and adjust salt & pepper as needed.

In large bowl, mix pasta, sauce, and parmigano reggiano and stir until well mixed, adding pasta water as needed to help bring it together.

Serve with some freshly grated pecorino romano.