Recipe 24.2: Gemelli with Ricotta, Spinach, and Capers

April 3, 2011 in Italian, The Daily Blog, The Weekly Menus and Recipes, Vegetarian

From Rachael Ray magazine

This is a delicious pasta dish that takes you away from more traditional red and white sauces. The sauce is made from creamy ricotta spiked with nutmeg, fried garlic and capers, and spinach. You don’t have to use gemelli here (as you can see from the photo, I did not, because I couldn’t find it), but it really is the best pasta to use with this dish, if you can find it.

Ingredients:

1 lb. gemelli, or other short pasta

1/2 cup olive oil

1/4 cup capers, drained

3 cloves garlic, sliced

1 lb. baby spinach, chopped

1 cup skim ricotta cheese

1/2 cup milk

2 tbs. fresh thyme or 1 tbs. dried thyme

1/4 tsp. freshly ground black pepper

1/4 tsp. nutmeg

 

Directions:

Bring a large pot of water to a boil, then salt and add pasta. Cook until al dente, then drain. While the pasta boils, heat the olive oil in a medium skillet over medium heat. Add the capers and fry until they pop open, about 3 to 4 minutes.

Use a slotted spoon to remove from oil and drain on paper towels.

Add garlic to skillet and fry, 1-2 minutes, then remove and drain alongside capers.

Add spinach to pan and cook until just wilted, about 1 minute.

Use the pot that the pasta boiled in to combine the ricotta and milk. Whisk together over low heat until combined and warmed through. Add pepper, thyme, and nutmeg and continue to whisk.

Add the pasta and spinach and oil (that everything fried in) and toss to combine. Sprinkle fried capers and garlic chips over individual servings.


Recipe 24.2: Gemelli with Ricotta, Spinach, and Capers

4 Comments

    1. Amy says:

      I’m always looking for ways to get away from the red or white sauce. This looks delicious, especially the capers. I love capers, but I rarely use them. I will definitely be making this. Thanks for sharing!

    2. holly says:

      Kellie, I must admit I had every intention of jumping in til life got in the way. However, I have now printed the weeks shopping list and menu and GAME IS ON! Very excited for something new as I am not a very good follower. Am turning on my sister in law who will love direction and adventure. Thanks so much for your time and effort….this blog really rocks!

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Recipe 24.2: Gemelli with Ricotta, Spinach, and Capers

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