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1/2 lb Acini Di Pepe Pasta or Orzo Pasta (1 1/4 cups)
2 Tablespoons Olive Oil
2 Tablespoons unsalted Butter
3 Garlic Cloves, minced (1 tablespoon)
1/4 teaspoon Hot Red Pepper Flakes
3 Scallions, chopped
1 (10 ounce) package frozen chopped Spinach, Thawed and Squeezed
Dry
1/2 cup crumbled French Feta (3 ounces)
Lemon Wedges, as an accompaniment
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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.
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