Rachael Rays Creamy Pasta With Spinach And Fried Capers Recipes

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RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS



Rachael Ray's Creamy Pasta With Spinach and Fried Capers image

Make and share this Rachael Ray's Creamy Pasta With Spinach and Fried Capers recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

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)

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.

SPINACH FETTUCCINE PRIMAVERA



Spinach Fettuccine Primavera image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound spinach fettuccine
2 carrots, peeled
2 medium zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
1/2 cup dry white wine
1 cup vegetable or chicken stock
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
  • Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

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