Boil the fettuccini (al dente). Drain and reserve.
In a non-stick saute pan, heat one tablespoon of olive oil and fry the Halloumi until golden brown, approximately 5 minutes; remove and place on paper towel to absorb any excess oils.
Add the remaining oil, spinach, tomatoes, garlic, and lemon juice; continue cooking for approximately three minutes. Then add the reserved fettuccini and Halloumi cheese and toss until combined.
Season with pepper to taste and serve immediately.