Boil a large pot of salted water and cook the pasta until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat; add the minced garlic and sauté until fragrant, about 30 seconds, until it turns light golden.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they soften and release their juices.
Stir in the crumbled feta cheese, allowing it to melt slightly and combine with the tomatoes and oil, creating a creamy sauce.
Add the cooked pasta to the skillet and toss gently to coat it evenly with the feta and tomato mixture.
Sprinkle the chopped spinach over the pasta and cook for 1-2 minutes, stirring until the spinach has wilted and turned a vibrant green.
Season with salt and freshly ground black pepper to taste, adjusting the flavor to your preference.
Remove from heat and transfer the pasta to serving bowls, optionally garnish with extra feta or herbs if desired.
Serve immediately while warm, enjoying the creamy feta, fresh vegetables, and fragrant garlic.
