Prep 5 mins
Cook 15 mins
Source: Rachael Ray (30 minute meal)
- 1 lb gemelli pasta or 1 lb other short pasta
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup capers, drained
- 1 large garlic clove, smashed
- 2 cups packed spinach, stemmed and chopped
- 1 cup ricotta cheese
- 1⁄2 cup skim milk
- 2 tablespoons fresh thyme leaves
- 1 pinch nutmeg (optional)
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
- Drain, reserving the pot.
- While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
- Add the capers and fry until they open, 3 to 4 minutes.
- Using a slotted spoon, transfer to paper towels to drain.
- Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
- Add the spinach and cook until wilted, 1 minute.
- In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
- Season with the thyme, some pepper and the nutmeg, if using.
- Add the pasta and toss to coat.
- Discard the garlic and stir the spinach into the pasta.
- If desired, add some of the spinach oil from the skillet.
- Top with the fried capers.
I doubled this to be sure to have leftovers & wow, am I glad I did! What a nice, easy, delicious recipe! THE CAPERS - OMG. quadruple the capers so you'll have have enough left for garnish after snacking on them. I could eat fried capers forever. They taste kind of mustardy. They are crunch & soft & the oil squishes out when you chew them OMG, so delicious. ok...I used 2 6oz bags baby spinach, unchopped. I also chopped the garlic & left it in. I had no fresh thyme so I compensated by freshly grating the nutmeg. ;) Everyone loved this dish & there's just about enough for lunch tomorrow. Thank you! Made for Aussie Swap 3/14.
The fried capers made this dish! Do not skip the step about frying the capers. Thanks Rachel Ray for showing me a new taste treat. I really combined this recipe and 57123-Creamy Swiss Chard Pasta and the result was very good. I added the cheesiness to the pasta like Rachel Ray, but I used some light cream cheese that I thinned a bit with milk--I had some leftover and needed to use it up, and the result was creamy and good, but ricotta would really be awesome. I used bowtie pasta, added the cream cheese and parmesan to the hot pasta after draining. For the vegetable portion, I used chopped swiss chard, celery, onion and garlic, like #57123. I also added a can of diced tomatoes and kicked it up with Italian spice and a chopped hot pepper. The result was beautiful, and smelled and tasted terrific. Very versatile--you can add and subtract whatever you have on hand. Just don't forget the capers!
This is a very quick and easy meal to prepare. I had to wait for the pasta. So I prepare the capers set aside then cooked chopped garlic and added the spinach. Didn`t remove garlic, we enjoy it. Then added to the spinach the milk and cheese along with herbs and seasonings. Then when pasta was cooked added right to the cheese mixture. I did add some Parmesan Romano to the cheese sauce. If you enjoy caper this is the recipe for you! Delish. Thanks.