8 oz. grated Parmesan cheese
10 oz. frozen chopped spinach
8 oz. Ricotta cheese
1 tbsp. lemon juice
8 oz. linguini
2 scallion

Cook spinach as directed on package; drain well. Puree spinach and Ricotta cheese in blender or processor. Put into the top of a double boiler. Stir in Parmesan cheese and lemon juice and heat over hot water while linguini cooks.

Cook linguini in boiled salted water until tender, yet firm, about 8 minutes; drain. Serve linguini with green cheese sauce, topped with chopped onions.