Boil water in pot and add spaghetti noodles. Cook until al dente. Reserve 3 Tablespoon of cooking water and drain the rest.
While noodles are coking, heat olive oil in a large skillet over medium heat.
Add minced garlic, red onions and capers and sauté for approximately 2 minutes.
Add halved cherry tomatoes and black olives to pan. Sauté for approximately 4 minutes.
Add spinach and arugula mix and cook for approximately 1 minute.
Add cooked spaghetti noodles and the 3 Tablespoon of reserved water.
Continue to cook for an additional minute or until spinach and arugula leaves wilt.
Remove from heat and squeeze lemon over pasta and season with a little salt and pepper.
Mix well.
Sprinkle with a desired amount of crushed red pepper flakes.
Enjoy!