A flavorful pasta that can be served hot, cold, room temp or leftover filled with spinach, sundried tomato, and salty, tangy, sundried tomato feta cheese.
Author: Gravel & Dine
Recipe type: Sides
Serves: 6-8 servings
Ingredients
½ lb acini di pepe pasta
1 T oil from sundried tomato jar
2 T butter
3 cloves garlic, minced
Pinch red pepper flakes
4 scallions, chopped
⅓ c sundried tomatoes, chopped
6 oz bag of spinach, chopped
4 oz tomato basil flavor feta cheese (regular is fine if you can’t find it or another flavor)
Salt, to taste
Instructions
Cook pasta according to package directions, drain but do not rinse.
Meanwhile, heat oil and butter in a 12 inch skillet over medium heat. Add garlic, red pepper flakes, and scallions and cook about 1-2 minutes until the garlic is fragrant. Stir in sundried tomatoes.
Add spinach and cook until wilted about 2 minutes.
Add pasta to skillet along with feta cheese.
Stir until well combined.
Taste and season with salt if needed.
Recipe by Gravel & Dine at https://gravelanddine.com/acini-de-pepi-with-spinach-and-sundried-tomatoes/