Start by bringing a large pot of salted water to a vigorous boil. Add your choice of short pasta and cook according to the package instructions until al dente. Remember to reserve at least 2 cups of that starchy pasta water right before you drain it.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Sauté until the garlic becomes fragrant and golden.

Mix in the fresh baby spinach, using tongs to toss it around until it wilts.

Reduce the heat to low, then add the drained pasta, crumbled feta, lemon zest, lemon juice, and black pepper to the skillet. Stir gently to combine.

Pour in about 1 cup of the reserved pasta water and stir until everything is well coated. Add more reserved pasta water as needed until you achieve desired consistency.

Taste the pasta and adjust the seasoning with salt if necessary. Serve immediately, topped with extra feta or a drizzle of olive oil.