Instructions

• Bring 4 cups of water to a rolling boil in a medium pot.
• Add 1/2 teaspoon kosher salt and 1/2 pound whole-wheat spaghetti to the boiling water. Cook uncovered until pasta is tender or al dente, about 8–10 minutes or according to package directions.
• Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.
• While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat until the oil shimmers.
• Add the small diced onion and the 3 sliced garlic cloves to the skillet. Cook, stirring frequently, until the onion begins to soften and the garlic is fragrant, about 3–4 minutes.
• Add the large diced beefsteak tomato, 2 cups fresh spinach leaves, and 1/4 teaspoon ground black pepper to the skillet. Reduce heat to medium-low, stir to combine, cover, and cook until the spinach is wilted and the tomato softens, about 3–5 minutes.
• Add the drained pasta and the reserved 1/2 cup pasta water to the skillet. Increase heat to medium and toss or stir until the pasta is heated through and the liquid coats the pasta, about 1–2 minutes.
• Remove from heat and divide onto plates. Sprinkle 1/2 cup fat-free crumbled feta over each serving immediately before serving. Serve hot, warm, or cold.