Ingredients

• 1/2 lb acini di pepe or orzo (1 1/4 cups)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced (1 tablespoon)
• 1/4 teaspoon dried hot red pepper flakes
• 3 scallions, chopped
• 1 (10-oz) package chopped frozen spinach, thawed and squeezed dry
• 1/2 cup crumbled feta (3 oz; preferably French)
• Accompaniment: lemon wedges

Instructions

1. 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.
2. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 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.
3. Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.