Instructions: In a food processor, blend the ricotta, lemon peel, nutmeg and 1 tablespoon of milk.

In a 2-quart saucepan over medium heat, melt the margarine. Stir in the onions; cook, stirring frequently, for 4 to 5 minutes, or until tender.

Stir in the ricotta mixture, spinach, parmesan and remaining milk. Cook, stirring constantly, for 4 to 6 minutes, or until the liquid is reduced by half.

Meanwhile, in a large pot of boiling water, cook the spaghetti for 8 to 10 minutes, or until tender. Drain.

Place the pasta in a serving bowl. Add the spinach sauce; toss to mix.

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