Bring a large pot of salted water to a rolling boil, add pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1 cup of starchy pasta water.

Transfer reserved pasta water to a bowl or measuring cup and keep warm.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add spinach to the skillet and cook for 2-3 minutes until wilted and bright green.

Add drained pasta, crumbled feta, and lemon juice and zest into the skillet, tossing gently for 1-2 minutes.

Gradually pour in reserved pasta water, stirring continuously for 2-3 minutes to create a creamy sauce.

Adjust the sauce consistency, adding more pasta water as needed. Taste and adjust salt before serving.

Serve warm, garnished with extra feta or a drizzle of olive oil.