Prep: 1. Mince garlic. 2. Chop: basil and spinach. 3. Thinly slice squash, about 1/8 inch thick. Lay squash slices on a towel while pasta cooks. Make: 1. Cook pasta until al dente. 2. In a skillet heat oil over medium-low heat. 3. Add garlic and basil. Stir until fragrant, then add sliced squash, salt and pepper. Stir, then let squash cook on each side until lightly browned. 4. Add lemon juice, stir, then add chopped spinach. Stir again. 5. Cook spinach until they're just beginning to wilt, then add in pasta along with a bit of starchy pasta water. 6. Stir in feta, capers and red pepper flakes. 7. Taste and adjust seasonings - add shaved parmesan cheese, more lemon, and a little bit more olive oil if you like.
Make it your own by subbing your favorite leafy green for spinach or yellow summer squash for the zucchini!