Rachael Ray's Creamy Pasta With Spinach and Fried Capers

Recipe by Mom2Rose
READY IN: 20mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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