Spanakopita Pasta (Spinach and Feta Pasta)

1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. 2. While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add onion and sauté until softened, about 5 minutes. 3. Add garlic and cook for 1 minute until fragrant. Add spinach in batches, allowing it to wilt down before adding more. Cook until all spinach is wilted, about 3-5 minutes. 4. Pour in vegetable broth and bring to a simmer. Cook for 2-3 minutes, allowing the liquid to reduce slightly. 5. Add the cooked and drained pasta to the skillet with the spinach mixture. Toss to combine. 6. Stir in crumbled feta cheese, fresh dill, and fresh parsley. Season with salt and black pepper to taste. If the pasta seems too dry, add a splash of the reserved pasta cooking water until desired consistency is reached. 7. Serve immediately, topped with extra feta and fresh herbs if desired.