Cook Spaghetti until Aldente and drain, keeping one cup of the salted water to use for sauce.

In a skillet or any other type of pan, heat olive oil over low heat

Add the chopped onion and sauté not more than 5min, than add the garlic and sauté for 1 more min.

Add the coriander and mix well with the sauté onions and garlic for about 3min then add the thawed spinach and mix it with the other ingredients until well combined.

Add the broccoli florets and mix it with the previous ingredients, add half a cup of the salted water that has been saved from the spaghetti and cover to stew well over low heat for 5 to 7min.

Uncover the skillet and add the cream over the green mixture with salt, pepper, basil and the Italian seasoning, stirring constantly until you see the first bubbles from the cream, add the cheese, stir, then add the lemon juice and stir well for 1min then turn off the heat and cover.

In a different pan, roast the pine nuts until lightly browned and turn off the heat immediately to prevent from burning.

Bring the Spaghetti on a clean plate, pour the green sauce generously over then sprinkle a bunch of pine nuts and Enjoy ;) Bon Appetit!