whole wheat ricotta spaghetti with capers, arugula, and pine nuts

When it comes to spaghetti, we try to think past your basic tomato sauce.

Capers, arugula, and pine nuts each provide their own distinct and complex flavors: salty, spicy, and nutty, so little more is needed beyond olive oil and fragrant garlic. A dollop of ricotta is the perfect amount of creamy cheesiness—mix it in while the noodles are still hot for a luscious sauce. Cook, relax, and enjoy!

What you'll need: 1 lb whole wheat spaghetti (use half) 2 large cloves garlic 1 oz pine nuts 1 oz capers 5 oz baby arugula 8 oz fresh ricotta coarse salt olive oil freshly ground black pepper

Equipment: large pot large skillet

Recipe steps:

  1. Cook spaghetti Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring to prevent sticking, until almost al dente, about 8 minutes.

  2. Prep ingredients Meanwhile, peel and thinly slice garlic. Place ricotta in a small bowl and season with ¼ teaspoon salt and several grinds pepper.

  3. Toast nuts and capers When spaghetti has about 3 minutes of cooking time left, heat 3 tablespoons oil in a large skillet over medium-high. Add pine nuts and capers and cook, stirring often, until pine nuts are golden and capers begin to burst, about 2 minutes.

  4. Toast garlic Add garlic to skillet and continue to cook until turning golden, about 1 minute more.

  5. Finish spaghetti Reserve 1 cup pasta water and set aside. Drain spaghetti and add to skillet along with pasta water. Cook, tossing, until liquid is reduced and coats spaghetti, about 3 minutes.

  6. Serve Add arugula to spaghetti, a few handfuls at a time, and cook, tossing, until wilted, about 1 minute. Divide spaghetti between bowls and top with a dollop of ricotta, a drizzle of oil, and a few grinds black pepper. Enjoy!

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