You may also like
Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- 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
- pepper
- 1 pinch nutmeg (optional)
Method
- 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.
