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.
1 lb. gemelli, or other short pasta
½ cup olive oil
¼ cup capers, drained
3 cloves garlic, sliced
1 lb. baby spinach, chopped
1 cup skim ricotta cheese
½ cup milk
2 tbs. fresh thyme or 1 tbs. dried thyme
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
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.
Add garlic to skillet and fry, 1-2 minutes, then remove and drain alongside capers.
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.