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Slice the zucchini and yellow squash into noodles with a julienne peeler, stopping when you reach the seeds.
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Line a colander with paper towels and transfer the squash to the colander to drain for 10 minutes.
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Meanwhile, lightly toast the pine nuts in a skillet over medium-low heat, stirring frequently. Set aside.
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To make the pesto, combine all the pesto ingredients in a blender or food processor.
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Blend until combined.
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Adjust salt and pepper to taste.
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Heat the teaspoon of olive oil in a skillet over medium heat.
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Add the garlic and red pepper flakes and sauté for about one minute, until fragrant.
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Add the squash and sauté for 3-4 minutes.
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Stir in the pesto and spinach.
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Cook for a few minutes more until the spinach is wilted.
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Remove from heat and stir in the cherry tomatoes.
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Drizzle with lemon juice and top with additional pine nuts if desired.
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Serve immediately.