It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Acini De Pepe With Spinach And Feta
- add review
- #79762
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound acini di pepe or orzo pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon dried hot red pepper flakes
3 scallions, chopped
1 package (10 ounce size) chopped frozen spinach, thawed and squeezed dry
1/2 cup crumbled feta, preferably French
lemon wedges
directions
Cook pasta in a 4- to 6-quart pot of boiling salted water, uncovered, stirring occasionally, until al dente, then drain well in a coarse-mesh sieve. Transfer to a bowl and keep warm, covered.
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic, red pepper flakes, and scallions, stirring occasionally, until garlic is golden, about 2 minutes. Add spinach and cook, stirring, until heated through, about 4 minutes.
Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.
Serve with lemon wedges.
added by
03john1975
nutrition data
263 calories, 12 grams fat, 32 grams carbohydrates, 8 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments