Acini de Pepe with Spinach and Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Acini di pepe, the Italian term for peppercorns, also refers to tiny pearls of pasta. This dish goes well with lamb chops or grilled chicken. Ingredients:
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 |
Directions:
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. Transfer to a bowl and keep warm, covered.
2. 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.
3. Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.
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