Spaghetti al la Spinach and Artichoke with Ricotta Sauce

In a medium size skillet heat olive oil over medium heat. Sauté onion, garlic, spinach and artichokes about 10 minutes until onion is clear colored. Set aside.

Melt the butter in a medium saucepan over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, a small pour at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the other clove of minced garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, parmesan, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste. Add artichoke and spinach mixture stir and heat for another 5 minutes.

Prepare spaghetti according to package directions.

Toss pasta with sauce. Serve warm.