Creamy Pasta With Spinach And Fried Capers Recipe 45 Recipes

RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS

Steps:

• 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.

CREAMY PASTA WITH SPINACH AND FRIED CAPERS RECIPE - (4/5)

Steps:

• 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 cashew ricotta and almond 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.

PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS

Steps:

• Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
• As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
• Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
• Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
• Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
• When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
• Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.