Boil pasta to al dente according to package. Before draining, reserve ½ cup of pasta cooking water. Drain the pasta and add to a bowl with the spirlized zucchini.
In a food processor, combine ½ cup pasta cooking water, avocado, spinach, garlic, olive oil, lemon juice, zest, salt, and pepper. Puree until smooth.
Pour the sauce over the warm pasta and zucchini. Toss well to combine.
Top with roasted cherry tomatoes, red chili flakes. Enjoy!
To roast the cherry tomatoes, pre heat oven to 400°F. Place tomatoes on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast 10-15 minutes.