Acini de Pepe with Spinach and Feta

Acini de Pepe with Spinach and Feta Healthy Recipe

6 Servings 15 min Cook

Macros/Serving: 233 Calories


1/4 Fruit without seeds Lemons
2 Tbsp Olive Oil
1/4 Tsp Crushed Red Pepper Flakes
1 Package (10 oz) yields Spinach
2 Tbsp Butter
3 Cloves, minced Garlic
1/2 Cup, crumbled Feta Cheese
3 Medium (4-1/8" long) Scallions
8 0 Oz Pasta


Thaw and squeeze-dry spinach.

Coarsely chop scallions.

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 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.

Toss pasta with spinach mixture and feta until combined.

Season with salt and pepper.


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