Boil water and cook the pasta according to the directions on the box. When finished, drain and set aside. Reserve up to 1 cup of the pasta water if desired (I didn’t, but if you want your sauce at the end to be more of a liquid, you can take this step).

While the pasta is cooking, pour oil in a large sauté pan and add onions. Cook and stir until onions are tender. Add garlic and cook for an additional minute. Add flour and stir to coat/combine. Add the broth and milk, stir and bring the mixture to a boil. Cook and stir for 2 minutes until thickened.

Add the spinach, Parmesan cheese, Neufchatel cheese, lemon juice, dill, nutmeg, salt and cayenne and stir to combine. Cook until heated through.

Pour the pasta and sauce into a large serving bowl and toss well to combine. If desired, add some of the reserved pasta water to taste. Sprinkle with feta cheese or mix through as desired.