There was an error in this gadget

Tuesday, April 7, 2009

Acini de Pepe with Spinach, Feta and Garlic

Goats are in milk again, and it's time to start making cheese. Feta is one of the easiest, and a favorite, so here's a great side dish that uses both feta and that early-sprouting spinach for those with a winter garden or greenhouse. Make it as garlicky as you like. Enjoy!

½ lb acini di pepe or orzo pasta (1¼ cups)

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced (1 tablespoon) (or to taste)

¼ teaspoon dried hot red pepper flakes

3 green onions, chopped

¾ lb fresh spinach, chopped

½ cup crumbled feta cheese

Cook pasta in an uncovered 4- to 6-quart pot of boiling salted water, stirring occasionally, until al dente. Drain well. Transfer to a bowl and keep warm, covered.

While pasta is boiling, heat oil and butter in a heavy skillet over medium high until hot but not smoking. Sauté garlic, red pepper flakes and green onions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring until completely wilted.

Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

Makes 6 servings.

1 comment:

  1. Olive oil, AND butter, AND cheese...mmmmmmmmm!