pasta with ricotta, capers and thyme

pasta con ricotta, capperi e timo

TOTAL TIME: 25 minutes

MAKES: 4 servings

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Ingredients

Salt
1 pound strozzapreti or short pasta
¾ pound fresh ricotta cheese
¾ cup, plus 2 tablespoons low-fat milk
¼ cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablepoon fresh thyme leaves or a pinch dried thyme

Instructions

Bring a large pot of salted water to boil. Add pasta and cook until al dente.

While pasta is cooking, heat ricotta and milk in a large skillet over medium-low heat, stirring, until warmed through. Add capers and season generously with pepper. Remove from heat.

When pasta is ready, drain and return to pot; immediately toss with oil. Add ricotta sauce, place over medium-heat and stir to combine and heat through, about 1 minute. Season to taste with salt. Immediately divide pasta among plates, sprinkle with thyme and pepper and serve.

August 2008

keywords:

appetizer, main course, vegetarian, cheese, quick, simple, fast, easy, pasta, ricotta, strozzapreti, capers, thyme

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Comments [1]

This was great!!! The only thing is that you have to serve it immediately or the ricotta will dry out. I have made this two or three times now. It is quick and delicious!!
Posted: September 23, 2008 14:05 by Shawna2483