INGREDIENTS
8 oz
spaghetti noodles (, regular or whole wheat)
2 tsp
olive oil (, divided)
1 tsp
minced garlic (, divided)
1 cup
cherry tomatoes (, halved)
1/2
yellow squash (, sliced into thin rings)
1/2
zucchini (, sliced into rings)
2
heaping cups kale (, chopped)
1/4 cup
pesto
1/4
feta cheese
juice of ½ a small lemon