Recipe by Mom2Rose
Source: Rachael Ray (30 minute meal)
Top Review by Elmotoo
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.
- 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)
Directions See How It's Made
- 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.