Comforting green food. You don’t really need the peas AND the onions AND the spinach, omitting either the onions or the spinach would make this quite a bit simpler, maybe even sufficiently simple that my spouse won’t complain about this recipe on this site (only maybe, though). Really, you could just toss pasta with nothing more than ricotta and it’d be really tasty, especially if you’re a cheese addict like me.
2 small or medium onions, halved and very thinly sliced
3 or more cloves garlic, chopped
olive oil
pinch dried thyme
about 1/2 bunch spinach, finely chopped, or frozen chopped spinach
about 1 cup frozen peas
1 cup or more ricotta cheese
crumbled feta cheese (optional)
1/2 lb. conchiglie (not the really tiny shells but the slightly larger ones) or other pasta
toasted pine nuts (optional)
Put pot of water for pasta on stove to boil.
Heat oil in a large skillet over medium heat. Add onions, a pinch of salt and a pinch of dried thyme. Stir onions, cover, cook, stirring occasionally until tender and beginning to brown lightly, about 10 minutes.
Add garlic to onions, stir and cook a minute. Add spinach and cook until wilted. Add frozen peas and cook until everything is heated through. Season generously with fresh ground black pepper.
Meanwhile, cook pasta. When pasta is al dente, drain and transfer immediately to a large bowl.
Toss pasta with ricotta and crumbled feta if using, then dump in warm spinach/pea/onion mixture. Mix well, adding more ricotta or feta if needed for desired consistency.
Season with salt & fresh pepper to taste. If desired and you have some on hand, top with some toasted pine nuts (other nuts might be good too).

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