Place 1-tablespoon olive oil in a hot saute pan. Add 1-tablespoon garlic and saute for a minute. Add baby spinach, sea salt, black pepper, 3-lemon wedges juiced and saute until spinach wilts.
Heat a large saute pan with olive oil. Add onions, serrano pepper, crookneck squash and garlic. Season with salt and pepper. Saute for 2-3 minutes. Add Chardonnay wine and reduce by half.
Place egg noodles is salted water and finish cooking.
Drain noodles and place in a large bowl. Add spinach, parsley and capers. lemon juice and toss. Season with salt and pepper to taste. Place in warm bowls and serve.