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Gourmet

Acini de Pepe with Spinach and Feta

4.2

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Acini de Pepe with Spinach and Feta

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.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 6 side-dish servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

TagsPastaItalianEuropeanSpinachLeafy GreensVegetableFetaCheeseDairyMainStarterDinnerNut FreeVegetarianEasyQuickGourmet