Acini de Pepe with Spinach and Feta | view more Recipe

Acini de Pepe with Spinach and Feta

  • '1/2 lb acini di pepe or orzo (1 1/4 cups)'
  • '2 tablespoons olive oil'
  • '2 tablespoons unsalted butter'
  • '3 garlic cloves
  • minced (1 tablespoon)'
  • '1/4 teaspoon dried hot red pepper flakes'
  • '3 scallions
  • chopped'
  • '1 (10-oz) package chopped frozen spinach
  • thawed and squeezed dry'
  • '1/2 cup crumbled feta (3 oz; preferably French)'
  • 'Accompaniment: lemon wedges'

  1. Cook pasta in a 4- to 6-quart pot of boiling salted water , uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve
  2. Transfer to a bowl and keep warm, covered
  3. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes
  4. Add spinach and cook, stirring, until heated through, about 4 minutes
  5. Toss pasta with spinach mixture and feta until combined
  6. Season with salt and pepper