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
A pinch of nutmeg (optional)
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 size skillet, heat the EVOO, eight turns of the pan, over medium heat. Add the capers and fry until they open, 3-4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain. Add the garlic to the skillet and cook until lightly golden, 1-2 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, 2-3 minutes. Season with the thyme leaves, 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.