Acini de Pepi with Spinach and Sundried Tomatoes
 
Prep time
Cook time
Total time
 
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:
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
  1. Cook pasta according to package directions, drain but do not rinse.
  2. 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.
  3. Add spinach and cook until wilted about 2 minutes.
  4. Add pasta to skillet along with feta cheese.
  5. Stir until well combined.
  6. Taste and season with salt if needed.
Recipe by Gravel & Dine at https://gravelanddine.com/acini-de-pepi-with-spinach-and-sundried-tomatoes/