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Acini de Pepe with Spinach and Feta

['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']

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 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.
Toss pasta with spinach mixture and feta until combined. Season with salt and pepper.

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