This is the kind of pasta that feels fresh the moment it hits the pan. Spiralized zucchini softens just enough to feel comforting, spinach melts into the sauce, and tomatoes bring brightness that keeps everything balanced. It’s warm without being heavy simple food that leaves you feeling good after the last bite.
That’s Let’s Veg cooking: clean, colorful, and easy to live with.
Spiralized Zucchini, Spinach & Tomato Pasta
Spiralized zucchini pasta with spinach and tomatoes made simple. A light, healthy Let’s Veg recipe perfect for quick, fresh meals.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Stir in spinach and cook just until wilted.
- Add spiralized zucchini, salt, pepper, and oregano.
- Toss gently and cook for 2-3 minutes, just until zucchini is tender but not mushy.
- Remove from heat and sprinkle with Parmesan if using.
- Serve immediately.
Nutrition
Notes
Pat zucchini dry before cooking to avoid excess moisture
Add red pepper flakes for a little heat
Works well as a side or light main dish
For a heartier meal, serve with beans or lentils