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Gravel & Dine

Acini de Pepi with Spinach and Sundried Tomatoes

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 -8 servings
Course: Sides
Ingredients Method

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
  • 1/3 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

Method
 

  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.