Spaghetti with Spinach and Ricotta

Instructions

1. Finely chop the onion, grate the garlic, and sauté both briefly in a pot.
2. Deglaze with about 800 ml of water, bring to a boil, then add salt and the spaghetti.
3. While the spaghetti cooks, wash the spinach, zest the lemon, and finely grate the Grana Padano.
4. During cooking, check the water level regularly and add about 100 ml of water as needed (possibly multiple times).
5. When the spaghetti is almost done, add the spinach.
6. Once the spinach has wilted, stir in the lemon zest and ricotta.
7. Then stir in the Grana Padano.
8. The sauce should remain slightly fluid and not become too thick; add a bit more water if necessary.
9. Season with black pepper.
10. Serve on a plate and top with some grated Grana Padano.