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Finely dice the onion into a large frying pan, add the oil, cover and cook gently for 4-5 minutes, until soft but not coloured.
Add the butter and spinach and cook until soft.
Bring a large pan of salted water to a rapid boil, add the pasta and cook for about 7 minutes. The pasta is cooked when it is still be a little firm but can be cut easily with the side of a fork.
Drain the pasta and add it to the frying pan.
Add the ricotta, half the parmesan, nutmeg, salt and pepper and stir to combine.
Serve immediately topped with the remaining grated parmesan.
Equipment
Frying pan and saucepan
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