- 1/2 pound acini di pepe or orzo
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1/4 teaspoon dried hot red pepper flakes
- 3 scallions, chopped
- 1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
- 1/2 cup crumbled feta
- Accompaniment: lemon wedges
- 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 smoking, then saute 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.
- Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.