Acini de Pepe with Spinach and Feta

Ingredients

• Lemons

  Raw, with peel

  ⅛ fruit without seeds or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  1 package (10 oz) yields or 220g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  3 cloves, minced or 9g

• Feta cheese

  ½ cup, crumbled or 75g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Pasta

  Fresh-refrigerated, plain, as purchased

  8 oz or 227g

Directions

1. Thaw and squeeze-dry spinach. Coarsely chop scallions.
2. 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.
3. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut 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.
4. Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

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