Wholemeal spaghetti with silverbeet & ricotta

Boil 60g wholemeal spaghetti pasta until just tender. Drain. Return to pan. Pan-fry 3 slices bacon (finely chopped) until golden. Transfer to a plate. Cook ¼ brown onion (finely chopped) and ¼ garlic clove (crushed) in same pan with ½ tsp olive oil until softened. Transfer to plate. Cook 1 cup silverbeet leaves (shredded) in same pan with ½ tsp olive oil until tender. Return bacon mixture to pan. Add silverbeet mixture, 20g low-fat smooth ricotta cheese, 1 tsp finely grated parmesan cheese to spaghetti. Season with salt and pepper and toss to combine. Sprinkle with 1 tsp finely grated parmesan cheese to serve.