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Using a large pot bring water to a boil and add 1 Tablespoon of salt to it. Cook the pasta according to the package until al dente. Drain the water from the pasta.
While the pasta cooks prep your vegetables and measure your ingredients out.
In a medium mixing bowl whisk together the olive oil, lemon juice, lemon zest, oregano and salt and pepper. Set aside.
Heat a skillet over medium heat and add 2 Tablespoons olive oil. Add the garlic and ½ teaspoon salt and crushed red pepper {optional}. Sauté for 2 minutes. Add the tomatoes and continue to sauté until the tomatoes begin to pop open and break down a bit.
Add the pasta back in along with the olive oil sauce, artichoke hearts, green onions, kalamata olives, capers, spinach, parsley and basil and cook on low until the spinach is wilted, stirring gently.
Remove the pasta from heat and add the feta cheese and pine nuts along with any additional garnishes you want like more fresh herbs and crushed red pepper.
Serve warm with crusty bread.