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

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.
Cuisine Italian, Mediterranean
Keyword pasta, pescetarian, prawns, vegetables, zoodles
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 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)


  • 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!


*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!