6 Servings 15 min Cook
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.
