Start by placing the spaghetti into a pan of salted boiling water and bring to the boil. Cook for 7-9 minutes. Meanwhile, blitz together the ricotta, lemon zest, garlic, good drizzle extra virgin olive oil, 50g Parmesan cheese and season with salt and pepper until smooth and creamy. In a large  pan, saute together the finely chopped onion with a knob of butter, then add in the fresh baby spinach leaves and cook for 2 minutes. Add in the creamed ricotta and 1 ladle full of the pasta water and mix well to loosen. Add in the drained spaghetti and coat well with the ricotta. Serve into 2 bowls with lemon wedges on the side, toasted pine nuts and thee remaining grated Parmesan on top