Acini de Pepe with Spinach and Feta

Acini de Pepe with Spinach and Feta
Photo by Romulo Yanes


  • 1 10-oz package chopped frozen spinach
  • ¼ teaspoon dried hot red pepper flakes
  • lemon wedges
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • ½ cup crumbled feta (preferably French)
  • 3 scallions
  • + 2 more ingredients
    • ½ pound acini di pepe or orzo
    • 2 tablespoons unsalted butter

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 sm...

View full recipe at Epicurious


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