In a large pot, cook the pasta according to package directions. Remove the pasta from the water and drain just shy of al dente. (The pasta will finish cooking in the sauce.) Turn the burner down to medium heat.
2
Return the pasta to the pot and add the artichokes, including all of the liquid from the jar; the sun dried tomatoes; and the sun dried tomato oil. Stir everything together until the artichokes are heated through and the pasta has absorbed most of the liquid, about 3 minutes.
3
Add the spinach and cook until wilted, stirring frequently, about 2 minutes.
4
Transfer the pasta mixture to a large serving bowl. Add the green onions and feta cheese. Stir to combine.
5
Season to taste with salt and lots of freshly ground black pepper.
Serve hot.
