Prepare the Pasta: Start by boiling a large pot of salted water. Add 8 oz of spaghetti and cook until al dente. Once cooked, drain the pasta and set it aside, reserving 1 cup of the pasta water to adjust the sauce consistency if needed.

Make the Pesto Sauce: While the pasta cooks, prepare the pesto sauce by blending 2 cups of fresh spinach, 1/2 cup of pesto sauce, 1/4 cup of Parmesan cheese, 2 tablespoons of pine nuts, and 2 garlic cloves in a food processor. Gradually add olive oil while blending until the desired consistency is achieved. Season the sauce with salt and pepper to complement the other ingredients.

Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of chopped zucchini and 1 cup of cherry tomatoes, then sauté them for 5 to 7 minutes until tender. Season with salt, pepper, and optional herbs such as thyme or oregano for an extra burst of flavor.

Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the vegetables. Pour the prepared pesto sauce over the pasta and toss everything together until evenly coated. If the sauce is too thick, add a small amount of the reserved pasta water to adjust the consistency. Cook for 2 to 3 minutes to allow the flavors to meld.

Serve and Garnish: Divide the green spaghetti among serving plates. Garnish with additional Parmesan cheese, a sprinkle of pine nuts, and fresh basil leaves to enhance the dish’s flavor and presentation.

Optional: Add a Protein: For a heartier meal, add grilled chicken, sautéed shrimp, or crispy tofu. Prepare the protein separately and mix it in during the final step of combining the pasta and sauce. Serve immediately for the best taste and texture.