Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of cooking water before draining.

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add 3 cloves of minced garlic and 1/4 teaspoon of chili flakes, sautéing for about 60 seconds.

Gradually add 10 oz of fresh spinach, stirring until it wilts, about 2-3 minutes.

Crumble 7 oz of feta cheese directly into the skillet with the spinach and stir gently to combine.

Return the drained pasta to the skillet. Squeeze in 1 tablespoon of lemon juice and add reserved pasta water for creaminess. Toss until heated through.

Plate the pasta with a drizzle of olive oil and sprinkle with chili flakes or Parmesan cheese if desired.