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    You are in: Home / Recipes / Acini Di Pepe With Spinach and Feta Recipe
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    Acini Di Pepe With Spinach and Feta

    Acini Di Pepe With Spinach and Feta. Photo by MarraMamba

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    chia's Note:

    i adapted this from a recipe in gourmet. this is pure comfort food to me.

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    Units: US | Metric


    1. 1
      cook acini di pepe according to package directions, drain, and keep warm.
    2. 2
      heat oil and butter in a skillet.
    3. 3
      add garlic pepper flakes and scallions, and cook 2 minutes.
    4. 4
      add spinach and cook until wilted, 2 minutes or so.
    5. 5
      add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
    6. 6

    Ratings & Reviews:

    • on August 11, 2011


      I added in one finely chopped Roma tomato, and it was so delicious!

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    • on November 23, 2007


      I was confused at how spinach could be a comfort food :) but omg this is wonderful and very much a comfort food. A grown up mac and cheese with some spinach for color. Delicious, feeling the effects of a cold on a snowy afternoon and am enjoying every bite Never used ancini de pepe and thought i would be using orzo instead but found it at the supermarket. Wonderful pasta.

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    • on April 12, 2005


      This recipe caught my eye in Gourmet, and I finally got around to making it (pretty much anything with spinach and feta attracts my attention). Okay, be warned, this might be a long review! I doubled the recipe and made it with half orzo, half acini-de-pepe (what I had available), which gave it a nice little texture difference. I used very little pepper flakes, since my parents and gram panic when they see the spicy stuff come out of the spice cabinet. I used the sundried tomato and basil flavored feta crumbles, plus a small chunk of domestic feta for the cheese. I added a little bit (approx. 1/4 tsp. ea) of oregano and basil to the scallion mixture. At this point, I finished assembling everything and did a taste test. It had a really good base flavor, but I found it surprisingly bland (I had added quite a bit of feta, so I thought it would come out saltier, but it must have melted into the pasta or something). I then proceeded to soak, chop, and add about 10 sundried tomato halves to the mix. If I had them available at the time, I would've added some chopped kalamata olives as well (just because I think it would taste good)- next time, I guess. I actually thought that it tasted better cold the next day (I liked it the first day too, I just think that it was better once the flavors developed further). With the tweakings, it was an easy five stars (the base recipe earned 4 because my family likes stuff a little more salty). I'll definitely be making this again. Thanks for posting this so I don't have to worry about losing that issue of Gourmet! :)

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    Read All Reviews (5)


    Nutritional Facts for Acini Di Pepe With Spinach and Feta

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.1
    Calories from Fat 159
    Total Fat 17.6 g
    Saturated Fat 7.5 g
    Cholesterol 31.9 mg
    Sodium 321.7 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 3.7 g
    Sugars 2.8 g
    Protein 12.5 g

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