Bring a large pot of lightly salted water to a boil. Add the egg noodles and return to boil. Add the frozen beans (green peas or diced carrots can be used too) and cook until pasta is al dente and the beans are tender, about 5-7 minutes, drain.
Melt the butter in the same pot. Add the sliced garlic and cook 1 minute until golden. remove from the heat and stir in the olive oil, 2 tablespoons lemon juice and salt. Add the pasta, beans and spinach; toss to coat. Sprinkle with shaved cheese.
Serve with steamed green beans and sliced peaches.