#1 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 #2 Heat 1 Tablespoon Pompeian Smooth Extra Virgin 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 #3 Heat another 1 Tablespoon Pompeian Smooth Extra Virgin Olive Oilin 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 #4 Combine remaining 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper #5 Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.