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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!

overhead photo of white plate topped with spaghetti pasta, zoodles, tomatoes, spinach, and garlic prawns

This post was originally published on 10.24.2018. It was updated with fresh images and helpful tips on 10.27.2020.

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!

45 degree angle photo of white plate topped with spaghetti pasta, zoodles, tomatoes, spinach, and garlic prawns

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!

overhead photo of wood cutting board with bowls of vegetables and prawns

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!

overhead photo of black skillet with cooked pasta with zucchini noodles, spinach and tomatoes

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!

close up overhead photo of white plate topped with spaghetti pasta, zoodles, tomatoes, spinach, and garlic prawns

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.

side angle close up photo of white plate topped with spaghetti pasta, zoodles, tomatoes, spinach, and garlic prawns

More Healthy Pasta Recipes

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!

Get the Recipe: Pasta With Veggies, Zoodles, Spinach & Garlic Prawns

Proving pasta can be a healthy option, this easy pasta recipe is packed with fresh veggies, zoodles, tomatoes, spinach, herbs and garlic prawns.
overhead photo of white plate topped with spaghetti pasta, zoodles, tomatoes, spinach, and garlic prawns
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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

*If you don’t want to spiralize zucchini and prefer to chop it into smaller pieces, cook the zucchini at the same time as the tomatoes. The reason the zoodles are added at the end is because they cook very fast!
*Cooked zucchini can at times be very watery. If that’s the case, simply drain off the excess liquid before serving.
*For gluten-free version, simply use certified gluten-free pasta noodles.
*For dairy-free version, simply omit parmesan topping or swap with nutritional yeast or other dairy-free alternative.
*This is a loose recipe and can be modified based on what you have on hand. Try it with other sautéed veggies, like bell peppers, carrots, kale, broccoli, etc!

Did you make this recipe?

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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