Acini di Pepe with Spinach, Garlic, and Scallions

• 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
• 1/2 teaspoons Crushed Red Pepper
• 16 ounces, fluid Frozen Chopped Spinach
• 1/2 cups Feta

1. Follow package directions to cook pasta.
2. When draining the pasta, either use a sieve (as I have) or line your colander with paper towels.
3. The pasta will only be the size of peppercorns when fully cooked, so ensure that the pasta wont fall through the holes in your colander when you drain it.
4. In a large saute pan, melt the butter and olive oil over medium heat.
5. Stir in scallions, garlic, and crushed red pepper.
6. Cook for 2-3 minutes, or until the garlic and scallions are soft.
7. Do not let the garlic burn.
8. Add frozen spinach directly to saute pan, and cook until spinach is heated through.
9. Empty drained pasta into saute pan, and stir to combine spinach mixture and pasta.
10. Empty pasta and spinach mixture into serving dish, and add feta to dish.
11. Serve immediately.

pasta, butter, olive oil, scallions, garlic, red pepper, spinach, feta

Taken from tastykitchen.com/recipes/main-courses/acini-di-pepe-with-spinach-garlic-and-scallions/ (may not work)