Shrimp Spaghetti in Olive Oil Dressing

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes.

Drain and return spaghetti to the pot.

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.

Transfer mixture to a bowl.

Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes.

Remove from heat.

Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl.

Season with salt and pepper.

Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.