Creamy Pasta with Spinach and Fried Capers

Want a meal with virtually NO PREP?! This pasta is great as a meal or a side dish. You need to decide what you will use it as and modify the recipe accordingly. However, it's pretty good as leftovers too. The pasta is gemelli. You may not know about this pasta but it is fun! It's like rotini being in a spiral shape but it is skinny and hollow with fatter twists. Just find it and enjoy!

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:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving the pot.

2. 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.

3. 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. 

4. 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.