Creamy Pasta with Spinach and Fried Capers
November 2008
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Keep your friends and family happy this holiday season with pasta and more.
4 servings Prep: 5 mins
Ingredients
- Salt
- 1 pound gemelli, strozzapreti or other short pasta
- 1/2 cup extra-virgin olive oil (EVOO)
- 1/4 cup capers, drained
- 1 large clove garlic, smashed
- 2 packed cups spinach, stemmed and chopped
- 1 cup ricotta cheese
- 1/2 cup skim milk
- 2 tablespoons fresh thyme leaves
- Pepper
- 1 pinch nutmeg (optional)
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 EVOO, 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.