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