Bring a large pot of salted water to a boil and cook the pasta until just al dente, according to package instructions. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it starts to turn golden and smells toasty.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften and release their juices, creating a light sauce.
Stir in the drained pasta directly into the skillet, tossing gently to coat the noodles with garlic and tomato juices.
Sprinkle the crumbled feta over the pasta, stirring slowly. The feta will begin to soften and crumble further, mingling with the tomatoes and pasta.
Next, add the chopped spinach to the skillet, tossing until the greens wilt and turn a vibrant green, about 1-2 minutes.
Season with salt and freshly ground black pepper to taste, adjusting as needed. Mix thoroughly to evenly distribute the seasonings.
Cook for another minute to allow flavors to meld and ensure everything is heated through. The sauce should be slightly creamy and the pasta well-coated.
Transfer the pasta to a serving dish or plate directly from the skillet, making sure to include plenty of feta, tomatoes, and greens in each portion.
Finish with a drizzle of olive oil if desired, and serve immediately while warm and vibrant.
