Pasta With Veggies, Zoodles, Spinach & Garlic Prawns
This easy pasta recipe is packed with fresh veggies (like zoodles, tomatoes + spinach), herbs, and garlic prawns. It’s one of my go-to meals that proves that pasta can be a healthy option, too!
The key to making a healthy pasta is in what you prepare WITH the noodles themselves. Pasta on it’s own is really a very simple food, made from wheat flour and water.
If you’ve been a long-time reader, you know that one of my all-time favourite foods is pasta. I know pasta can sometimes get a bad rap, but I think it’s one of the easiest and most delicious ways to get in tons of nutrients. And this is coming from a registered dietitian 😉
Especially for someone who is a beginner cook or just starting to incorporate more veggies into their diet, pasta that’s packed with vegetables and paired with an easy protein (like garlic prawns) is such a simple, healthy dinner or lunch option.
BONUS: It’s one of the best ways to use up any vegetables that are going bad in your fridge!
Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!
How To Make A Healthy Pasta
You can use any pasta shape you like for this recipe. Or, experiment with whole grain pastas (like brown rice/quinoa) or bean/lentil pastas that are higher in protein. These options are usually gluten-free, if needed.
Prawns (shrimp) are a great source of lean protein, and I always try to keep a pack of frozen ones in my freezer. They take just minutes to de-frost and can be cooked in under 5 minutes.
For the veggies, try choosing ones that are in season and that can be sautéed quickly – I always like using leafy greens like spinach or kale, zucchini, tomatoes, bell peppers, or broccoli. You can also throw in frozen veggies, too!
Get creative with spices to add a TON of flavour – I love ones like oregano, thyme, basil, garlic powder, red pepper flakes, and my all-time fave Herbamare.
Fresh herbs like chopped basil, parsley, and thyme are awesome ways to add flavour and extra greens.
While sauces are great, I love keeping things simple with a drizzle of good quality extra virgin olive oil. This shallot-infused one is my favourite.
Finally, a touch of freshly grated parmesan reggiano (or nutritional yeast if you don’t eat dairy) is the perfect way to finish!
Possible Variations To This Recipe
While I love the flavour combination of the specific recipe below, feel free to follow the tips above and adjust this dish to meet your unique needs and preferences.
Try experimenting with different types of pastas, and use any veggies or greens you have on hand. The opportunities are endless!
How To Store & Reheat This Recipe
Leftovers of this recipe will keep for up to 3 days in an airtight container in the fridge.
You can reheat them in the microwave or on the stovetop.
More Healthy Pasta Recipes
- Lemon Artichoke Spinach Pasta
- Basil Walnut Pesto Linguine With Shrimp
- Pan Seared Scallops & Zucchini Noodle Pasta
- Mediterranean Canned Mackerel Pasta
- Roasted Red Pepper Cashew Cream Pasta
Did you give this Pasta With Veggies, Zoodles, Spinach, and Garlic Prawns Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
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Get the Recipe: Pasta With Veggies, Zoodles, Spinach & Garlic Prawns
Ingredients
- Approx. 170 g pasta (enough for 2 people; choose gluten-free alternative if needed)
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp oregano
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1 large zucchini, spiralized (or 2 small)
- Approx. 18 medium-to-large prawns (shrimp)
- 1/2 cup fresh basil, chopped
- 1/2 a lemon, juice only (optional)
- Salt + pepper, to taste
- Freshly grated Parmesan Reggiano or nutritional yeast (dairy-free alternative)
Instructions
- Bring a pot of water to boil and cook pasta according to package directions. Drain when done.
- Using a spiralizer, make noodles out of zucchini. If you don't have a spiralizer, you can use a vegetable peeler to make zucchini "ribbons," or just chop the zucchini into 1-inch pieces (see note).
- Heat a large pan over medium and add 2 Tbsp olive oil, minced garlic, and oregano. Sauté for a minute, then add tomatoes and sauté for about 5 minutes. Add spinach and cook until spinach is wilted.
- Heat another pan over medium-high heat and add remaining Tbsp of olive oil. Once hot, cook prawns for 1-2 minutes on each side. Prawns are cooked once they turn pink and opaque. Remove from heat once done.
- Add zucchini noodles, drained pasta, and fresh basil to the large pan with tomatoes and spinach. Stir together for 2 mins, adjusting spices to taste.
- Serve pasta and top with prawns, lemon juice, freshly grated parmesan reggiano, and an extra drizzle of olive oil as desired. Enjoy immediately!
Notes
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Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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10 Comments on “Pasta With Veggies, Zoodles, Spinach & Garlic Prawns”
So happy that my husband, my boys and I all loved this dish! We have a hard time finding something everyone likes. The boys enjoyed making the zoodles too. The only slight change I made was to cut the tomatoes in half only because we prefer smaller bites of tomatoes. The flavor was great and the plates were clean at the end of the meal. Thank you so much for this great recipe!
Hi Kristin! Thank you so much for taking the time to leave this lovely review. It’s so appreciated! I’m SO happy to hear that this dish was a hit with both your husband and boys – love something that works for the whole family (and gets those veggies in haha!!) This one is a go-to dinner of mine, and it’s an awesome way to use up any veggies you have in the fridge 🙂
OMG! Such a keeper! I was just looking for a pasta dinner recipe and I found this! Amazing, thank you 🙂
Forgot about the rating! Sorry 🙂 Amazing dish
You’re the best!! Thank you for taking the time to leave a review and rating – it means the world hehe 🙂
Thank you so much for sharing that, Ola! So happy to hear that you enjoyed this one. It’s truly one of my go-to recipes and can be modified based on what you have on hand!!
This was delicious! Very light and fresh and it’s also versatile so you can dress it up or down depending on what you like! We paired it with some salad and a little red wine! Perfect easy and healthy dish for dinner! I absolutely recommend
Thank you so much for taking the time to leave a review!! It’s so appreciated. I’m so happy to hear you enjoyed this one – perfect for an easy dinner, with a little wine on the side 🙂
Delicious! I used a can of diced tomatoes, drained and rinsed, and a bag of frozen spinach and frozen spiralized zucchini noodles for substituting the fresh veggies. I let the vegetables cook out before adding the shrimp to get the added water out. It still turned out delicious. Next time I will try it with all fresh vegetables by ensuring I have them on hand.
Hi Renee! Thank you so much for sharing your experience and taking the time to leave a review! It’s so appreciated. I’m so happy to hear that you enjoyed this one! I think it’s so great you were able to use frozen veggies here – goes to show how versatile the dish is :). Thank you again!