Why You’ll Love This Tomato Spinach Zoodle Pasta

• It’s incredibly quick and satisfying. From fridge to table in under 30 minutes, this dish is a lifesaver on busy evenings. You get that deep, savoury satisfaction of a pasta dinner without the heavy feeling afterwards.
• The texture is a delightful surprise. The zucchini noodles (or “zoodles”) have a lovely, al dente bite when cooked just right, and they do a fantastic job of soaking up the rich tomato sauce. It’s a wonderfully light yet substantial feel in every forkful.
• It’s a brilliant way to eat your greens. Between the zucchini and the handfuls of fresh spinach, you’re packing in a ton of vegetables without even trying. The spinach wilts down so subtly that even the pickiest eaters won’t mind.
• It’s endlessly customizable. Feel like adding some grilled chicken, a sprinkle of chilli flakes for heat, or a handful of olives for a briny kick? This recipe is the perfect, forgiving base for your culinary creativity.

Ingredients & Tools

• 4 medium zucchini (about 600-700g total)
• 2 tbsp olive oil
• 4 cloves garlic, finely minced or pressed
• 1 pinch chilli flakes (optional, but recommended)
• 1 can (400g) crushed tomatoes
• 1 tsp dried oregano
• 1 good handful (about 100g) fresh spinach
• Salt and black pepper to taste
• Fresh basil leaves for serving
• Optional for serving: Grated Parmesan or nutritional yeast

Tools: A spiralizer (or a julienne peeler), a large skillet or wide pan, a small bowl.

The quality of your canned tomatoes really makes a difference here—look for ones that list just “tomatoes” and maybe a little salt. And don’t skip the fresh garlic; its pungent aroma as it hits the warm oil is the true soul of this sauce.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Zucchini choice matters. Look for firm, medium-sized zucchini. If they’re too large, the seeds can be a bit watery and the noodles might not hold their shape as well. You want them to be just right for spiraling.
• To salt or not to salt the zoodles? This is a classic debate. Salting the spiralized zucchini and letting it sit for 10 minutes can draw out excess water, preventing a soggy sauce. I often skip it for speed, but if you have the time, it’s a great pro-move.
• Get your mise en place ready. Because this cooks so quickly, have your garlic minced, your can of tomatoes open, and your spinach washed before you even turn on the heat. It makes the process seamless and stress-free.
• Don’t overcook the garlic! We’re looking for a fragrant, golden hue, not a bitter, brown burn. It only takes 30-60 seconds in the hot oil, so keep a watchful eye.

How to Make Tomato Spinach Zoodle Pasta

Serving Suggestions

Complementary Dishes

• Garlic Bread with a Twist — Swap butter for olive oil and rub a toasted slice of sourdough with a raw garlic clove. It’s lighter but still gives you that carb-y satisfaction alongside the zoodles.
• Simple Arugula Salad — A handful of peppery arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a fresh, crisp contrast to the rich tomato sauce.
• Grilled Lemon Herb Chicken Breast — For those wanting extra protein, a simply grilled chicken breast sliced on top turns this from a side into a very satisfying main course.

Drinks

• A Crisp Pinot Grigio — The bright acidity and citrus notes in this white wine cut through the tomato sauce beautifully, cleansing the palate between bites.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savoury notes of the dish.
• Light-bodied Red like Gamay — If you prefer red wine, go for something low in tannins that won’t overpower the delicate zoodles, like a Beaujolais.

Something Sweet

• Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleanser after this meal. It feels light and sophisticated.
• Dark Chocolate Almond Clusters — A few pieces of high-quality dark chocolate with almonds satisfy a sweet tooth without being overly heavy.
• Fresh Berries with a Dollop of Yogurt — Simple, fresh, and the natural sweetness of ripe strawberries or raspberries is a lovely, healthy way to end the evening.

Top Mistakes to Avoid

• Mistake: Overcooking the zucchini noodles. This is the number one error. Zoodles cook in the residual heat of the sauce; any direct heat for more than 2-3 minutes will turn them into a watery, mushy mess. Toss them in at the very end, off the heat if your pan is very hot.
• Mistake: Using watery fresh tomatoes. While it sounds lovely, fresh tomatoes out of season can be bland and release too much water. Canned crushed tomatoes are consistently flavourful and have the perfect texture for a quick-cook sauce like this.
• Mistake: Skipping the seasoning taste-test. Canned tomatoes and zucchini both need a good amount of salt to truly sing. Always, always taste your sauce before adding the zoodles, and then again at the end. Seasoning in layers is key.
• Mistake: Crowding the pan when sautéing garlic. If your skillet is too small, the garlic will steam rather than sauté, leading to a less developed flavour. Use a wide pan to give everything room to breathe.

Expert Tips

• Tip: Blot your zoodles. If you’re worried about excess moisture, after spiralizing, place the zoodles on a clean kitchen towel or several layers of paper towel and gently press to absorb any water. This little step guarantees a sauce that clings, not slides off.
• Tip: Add a teaspoon of tomato paste. For a deeper, richer tomato flavour, add a teaspoon of tomato paste to the garlic and oil. Let it cook for 30 seconds before adding the crushed tomatoes. It caramelizes slightly and adds a wonderful complexity.
• Tip: Finish with a drizzle of high-quality olive oil. Just before serving, add a fresh drizzle of your best extra virgin olive oil over each bowl. The fruity, peppery notes will elevate the entire dish and add a restaurant-quality finish.
• Tip: Make it creamy. Stir in a tablespoon or two of cream, mascarpone, or even a splash of unsweetened almond milk at the same time as the spinach for a luxuriously creamy tomato sauce.

FAQs

Can I make this ahead of time?
Honestly, this dish is best served immediately. Zucchini noodles release their water over time, so if you make it ahead and reheat it, you’ll likely end up with a soupy texture. However, you can prep the components! The tomato sauce can be made up to 3 days in advance and stored in the fridge. Then, just spiralize your zucchini fresh when you’re ready to eat, warm the sauce, and combine. It’s almost as fast.

My sauce turned out watery. How can I fix it?
This usually happens if the zoodles were particularly watery or if they were cooked for too long. The best fix is to drain the excess liquid from the pan back into the sink—carefully!—and then turn the heat to medium-high for a minute or two to quickly evaporate the remaining liquid, tossing constantly. For next time, remember the blotting tip!

Can I use frozen spinach instead of fresh?
Absolutely! Thaw a ¼ cup block of frozen spinach and squeeze out every last drop of water using your hands or a cheesecloth. If you don’t, you’ll add a ton of extra moisture to your dish. Then, just stir it into the sauce as you would the fresh spinach.

I don’t have a spiralizer. What are my options?
No problem! A julienne peeler works great, though it takes a bit more time. You can also use a standard vegetable peeler to create wide, ribbon-like “noodles.” They’ll have a different texture—more like pappardelle—but they’re just as delicious. Some grocery stores also sell pre-spiralized zucchini in the refrigerated produce section.

Is this recipe gluten-free and vegan?
Yes, it is naturally both! Zucchini noodles are gluten-free, and as long as you use a certified gluten-free canned tomato product (most are), you’re all set. To keep it vegan, simply omit the Parmesan cheese or use a plant-based alternative like nutritional yeast, which gives a lovely cheesy flavour.