Acini di Pepe with Spinach, Garlic, and Scallions – a delicious recipe with Pasta, Butter, Olive Oil, Scallions, Garlic, Red Pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
620
kcal
Calories
19
g
Fat
90
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Acini di Pepe with Spinach, Garlic, and Scallions falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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