Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it begins to bubbly and turn golden.
Add the rehydrated sun-dried tomatoes to the skillet and cook for another 2-3 minutes, allowing their flavors to meld and the oil to take on a rich tomato aroma.
Stir in the chopped fresh spinach and cook until just wilted, about 2 minutes, watching for it to turn a vibrant green and soften slightly.
Add the cooked pasta to the skillet, tossing everything together to evenly distribute the flavors and ingredients.
Pour in a splash of the reserved pasta water to loosen the mixture and create a light sauce, stirring until the ingredients are coated and the dish feels moist.
Sprinkle the crumbled feta cheese over the pasta and gently fold it in, allowing some cheese to melt into the sauce while keeping others crumbly for texture.
Season the pasta with salt and freshly ground black pepper to taste, then give everything one final gentle toss to combine all the flavors evenly.
Transfer the pasta to serving dishes, ensuring each plate gets a good mix of tomato, spinach, and feta.
Enjoy the dish while warm, appreciating the colorful ingredients, fragrant garlic, and creamy feta in each bite.
