• 4 medium zucchini, peeled and ends removed
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes
  • 1 tablespoon capers
  • 1/4 cup Italian parsley
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup loosely packed baby spinach
  • 1/2 cup freshly grated parmesan cheese


  1. Place each zucchini on a vegetable spiralizer to make the pasta. Use the smaller holes for spaghetti.
  2. Optional: Sprinkle 1/2 teaspoon salt on zucchini pasta, tossing to coat. Spread pasta on double layer of paper towels on a baking sheet, which will extract some of the water. Allow to set for 10 minutes.
  3. Add olive oil to a large skillet over medium-low heat.
  4. Add garlic and sauté for 1 minute.
  5. Raise heat to medium, add tomatoes with liquid, capers, parsley, oregano, black pepper, red pepper, remaining salt, and zucchini pasta, tossing to combine.
  6. Cook until pasta is tender, about 7-8 minutes.
  7. Add spinach and cook just until wilted, about 1 minute.
  8. Add to serving platter and sprinkle with parmesan.
  9. Enjoy!