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Start by roughly dicing half a large yellow onion and thinly slice 4-5 garlic cloves.
Get a pan on medium heat. Add 1 tbsp avocado or live oil. Add the onions and stir immediately. Add a couple pinches of salt, then add the sliced garlic cloves. Mix well and cook for another 1 to 2 minutes.
Add ½ tbsp oregano and fresh cracked pepper, then add 6-8oz baby spinach. Add 2 tbsp of water, and mix until the spinach has wilted away and cooked through.
Add the mixture to a high powered blender with ¾ cup of freshly shredded pecorino or parmesan cheese, 1 cup of cream, the zest from 1 lemon, and about ¼ cup water.
Blend it well until it becomes a beautiful green color. Give it a taste, and adjust with more salt/cheese as preferred
Cook up your pasta. We used 8oz of my Kaizen lowcarb pasta here and boiled it in generously salted water for 4 minutes, drain, then add to the same pan you used for the onions/spinach.
Add the sauce and make sure every inch of the pasta is thoroughly covered while cooking it for another minute or so on low heat.
Plate it up and top with lemon zest and parmesan cheese.