Instructions

1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add 2 cloves of minced garlic and sauté until fragrant, about 1 minute.
3. Add 5 ounces of fresh spinach to the skillet and cook until wilted, approximately 3-4 minutes. Stir frequently to ensure even cooking.
4. Lower the heat and add 1 cup of plain yogurt to the skillet, stirring well to combine with the spinach and garlic.
5. Crumble 4 ounces of feta cheese into the skillet, mixing it with the yogurt and spinach until well incorporated. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
6. Add the drained pasta to the skillet and toss everything together. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Mix thoroughly, ensuring the pasta is well coated with the sauce.
7. Remove from heat and serve immediately. Garnish with additional crumbled feta and a sprinkle of red pepper flakes, if desired.