Ingredients

• 12 ounces spaghetti (preferably whole-wheat)

• 4 tablespoons olive oil, divided

• 2 cloves garlic, minced or finely grated

• 1 negi onion, white and light green parts thinly sliced, dark green parts reserved separately, for serving

• 8 ounces fresh baby spinach

• 1 tablespoon fresh lemon juice, plus more to taste

• 1/4 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 7 ounces feta cheese, crumbled (1 1/3 cups)

• 2 tablespoons chopped fresh dill, plus more for garnish

Directions

1. Set a large pot of water to boil for the pasta. Cook the pasta 1 minute less than the package instructions. Reserve about 1 cup of the pasta water, then drain.

2. While the pasta is cooking, in a large, deep skillet over medium-high heat, heat 3 tablespoons of the oil until shimmering. Add the garlic and the light green and white parts of the scallions and cook, stirring, until the garlic is pale golden, about 30 seconds. Add the spinach a few handfuls at a time, adding more as the spinach in the pan begins to wilt. Cook, stirring, until all the spinach is wilted, but still bright green, about 2 minutes. Stir in the lemon juice, salt and pepper. Remove from the heat and set aside until the pasta is ready.

3. After you drain the pasta, return the skillet to medium heat and add the drained pasta. Add about 1 cup (generous 5 ounces) of the feta cheese and the dill and cook, tossing to combine and adding pasta water as needed to loosen and coat the pasta, until most of the feta is melted, about 1 minute. Drizzle in the remaining olive oil. Taste, and season with additional lemon juice, salt and pepper, if desired.

4. Slice the dark scallion greens. Divide across 6 bowls, garnish with the freshly sliced scallion, dill and the remaining feta cheese and serve.