Ingredients
1/2
lb acini di pepe or orzo (1 1/4 cups)
3
garlic cloves, minced (1 tbsp)
1/4
tsp dried hot red pepper flakes
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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