1 tbsp. butter
8 tbsp. olive oil
1/3 c. pine nuts
5 garlic cloves, minced
2 (10 oz.) pkg. frozen, chopped spinach, thawed, well drained
4 lg. plum tomatoes, seeded, finely chopped
1 lb. mostaccioli or penne pasta, freshly cooked
12 oz. Feta cheese, crumbled
Salt and pepper
Red pepper flakes

Melt butter with 2 tablespoons oil in heavy, large skillet over medium heat. Add pine nuts and garlic and saute until pine nuts are light brown, about 5 minutes. Add spinach and tomatoes; saute until heated through, about 3 minutes. Place pasta in serving bowl. Add remaining 6 tablespoons oil to pasta and toss. Pour spinach-pine nut mixture over and toss to coat. Add Feta cheese. Season with salt and pepper; toss thoroughly. Serve immediately. Sprinkle with red pepper flakes if desired at table. Serves 4 to 6 large portion servings.