The Pioneer Woman Tasty Kitchen
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Acini di Pepe with Spinach, Garlic, and Scallions

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Level: Easy

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Description

Garlic. Butter. Feta. Cute little pasta bits. What more could you ask for? And you can justify making it because it uses spinach, therefore making it totally healthy.

Ingredients

  • 1 pound Acini Di Pepe Pasta (or Other Small Pasta)
  • 1 Tablespoon Butter
  • 2 Tablespoons Olive Oil
  • 3 bulbs Scallions (green Onions), White And Green Parts, Sliced Thin
  • 2 cloves Garlic, Minced
  • ½ teaspoons Crushed Red Pepper
  • 16 ounces, fluid Frozen Chopped Spinach
  • ½ cups Feta

Preparation

Follow package directions to cook pasta. When draining the pasta, either use a sieve (as I have) or line your colander with paper towels. The pasta will only be the size of peppercorns when fully cooked, so ensure that the pasta won’t fall through the holes in your colander when you drain it.

In a large saute pan, melt the butter and olive oil over medium heat. Stir in scallions, garlic, and crushed red pepper. Cook for 2-3 minutes, or until the garlic and scallions are soft. Do not let the garlic burn.

Add frozen spinach directly to saute pan, and cook until spinach is heated through.

Empty drained pasta into saute pan, and stir to combine spinach mixture and pasta. Empty pasta and spinach mixture into serving dish, and add feta to dish. Serve immediately.

2 Comments

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emilyisabella30 on 12.29.2009

I made this yesterday, and ate the whole thing myself (spread out over a few hours). I don’t think there need to be any ingredient changes, but I made some just so I could make this with what I had on hand. I didn’t have any scallions, so I increased the garlic. I’m not into crushed red pepper, so I substituted a dash of cayenne. The tiny pasta I had came in a 12 oz box. The feta I had was a basil tomato flavor. I was drawn to the idea of being able to put the frozen spinach right in the pan, but doing it that way took a while. I think running it under hot water first would have been better. I would still be able to get out of squeezing it between two plates like most recipes suggest. Since the pasta is so tiny, like couscous, it takes no time at all to cook. Waiting for the water to boil was the longest part of this recipe. I really liked the balance of sauteed garlic, spinach, and feta. The recipe really needs all three. My feta came in a fresh 8 oz block. I crumbled about half of it and stirred it in. This is so fast to make, tastes good, and looks a little fancy. I liked the look of the red bits from my flavored feta. I imagine the crushed pepper would have a similar look. I am adding this to my personal recipe book of my family recipes. That is high praise.

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uberjas on 9.5.2009

I found it difficult to find the recommended pasta and used bow ties instead, but the results were still delicious. Quick and easy and loved by all.

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