Acini de Pepe with Spinach and Feta

Name: Acini de Pepe with Spinach and Feta
Yield: 4 servings
Ingredients: 1 1/2 lb acini di pepe or orzo (1 1/4 cups); 1 2 tablespoons olive oil; 1 2 tablespoons unsalted butter; 1 3 garlic cloves, minced (1 tablespoon); 1 1/4 teaspoon dried hot red pepper flakes; 1 3 scallions, chopped; 1 1 (10-oz) package chopped frozen spinach, thawed and squeezed dry; 1 1/2 cup crumbled feta (3 oz; preferably French); 1 Accompaniment: lemon wedges

From the kitchen of Carly

Tiny pasta pearls tossed with garlicky spinach, tangy feta, and a whisper of red pepper heat. The butter and oil create a silky coating that clings to each bite. Finish with a squeeze of lemon to brighten everything up.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 lb acini di pepe or orzo (1 1/4 cups)
12 tablespoons olive oil
12 tablespoons unsalted butter
13 garlic cloves, minced (1 tablespoon)
11/4 teaspoon dried hot red pepper flakes
13 scallions, chopped
11 (10-oz) package chopped frozen spinach, thawed and squeezed dry
11/2 cup crumbled feta (3 oz; preferably French)
1Accompaniment: lemon wedges

Instructions

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. Transfer to a bowl and keep warm, covered.
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. Add spinach and cook, stirring, until heated through, about 4 minutes.
Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.