Creamy Radiatori with Roasted Onion, Spinach, Lemon and Ricotta with Nutmeg and Crispy Parmesan Breadcrumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the yellow onions on a baking tray and toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring once, until tender and deeply golden on the edges.

2. 2

   While the onions roast, bring a large pot of water to a boil. Add the remaining salt and cook the radiatori pasta until al dente according to the package, usually 9 to 11 minutes. Reserve 180 ml / 3/4 cup of pasta water before draining.

3. 3

   In a large skillet, heat the remaining 1/2 tablespoon olive oil with the butter over medium heat. Add the breadcrumbs and 30 g / about 1/3 cup of the grated Parmesan. Cook for 2 to 3 minutes, stirring, until the crumbs are golden and crisp. Transfer to a plate.

4. 4

   In the same skillet, add the garlic and cook for 30 seconds over medium heat, just until fragrant. Add the fresh spinach and sauté for 1 to 2 minutes until wilted. Stir in the roasted onions and lower the heat.

5. 5

   In a bowl, mix the ricotta with the lemon zest, lemon juice, nutmeg, the remaining Parmesan, and 60 ml / 1/4 cup hot pasta water until smooth and creamy.

6. 6

   Add the drained pasta to the skillet with the spinach and onions. Pour in the ricotta mixture and toss over low heat for 1 to 2 minutes. Add more pasta water gradually, up to 120 ml / 1/2 cup more if needed, until the sauce becomes silky and coats the pasta. Adjust with salt and black pepper to taste.

7. 7

   Serve immediately and scatter the crispy Parmesan breadcrumbs over the top for texture. If desired, finish with a little extra lemon zest and black pepper.