Acini de Pepe with Spinach and Feta

Ingredients

• Acini di Pepe, No. 78

  De Cecco

  1 cup dry or 224g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Feta cheese

  ½ cup, crumbled or 75g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Thaw and squeeze spinach firmly to remove as much excess liquid as possible.
2. Bring a large pot of well-salted water to a boil. Cook the acini di pepe until al dente, then drain thoroughly and keep warm.
3. Heat the olive oil and butter in a large skillet over moderately high heat until hot. Add the garlic, red pepper flakes, and scallions and cook, stirring, until fragrant and the garlic just turns golden, 1 to 2 minutes.
4. Stir in the spinach and cook until heated through and any remaining moisture evaporates, 3 to 4 minutes.
5. Combine the warm pasta with the spinach mixture and feta until evenly coated. Season to taste with salt and black pepper and serve.