1/2 lb. acini di pepe (or orzo) (approx. 1 1/4 cups)
2 T. olive oil
2 T. unsalted butter
3 garlic cloves, minced
1/4 tsp. dried hot red pepper flakes, optional (Lois leaves this out)
3 scallions, chopped
1 10 oz. pkg. chopped frozen spinach
1/2 cup crumbled feta cheese (approx. 3 oz.)
Makes 6 servings
Thaw spinach and squeeze dry.
Cook pasta until al dente. Drain in coarse sieve and transfer to a bowl.
Keep warm, covered.
Meanwhile, heat oil and butter in 12″ skillet over mod-high heat until hot but not smoking.
Saute garlic, pepper flakes & scallions, stirring occasionally, until garlic is golden, approximately 2 min.
Add spinach and cook, stirring until heated through, approximately 4 min.
Toss pasta and spinach mixture and feta until combined.
Season with salt and pepper.