Notes from the Test Kitchen:
This recipe is so colorful and has so many different textures, you just can't wait to take your next bite. I had never used the cilantro paste before but really enjoyed the flavor that it added to the dish. This is a great healthy dinner recipe to add to your menu!
In a large skillet over medium heat, combine olive oil (just enough to cover pan), tomatoes, corn, garlic, cilantro paste, chopped peppers, and salt and pepper.
While this is stewing, spiralize the zucchini and potatoes. Once the tomatoes have started to crack, use a wooden spoon to squash them. Add in your noodles, toss to coat.
After a couple minutes, add in spinach until just wilted, about 3 minutes. Remove from heat.
When serving, top with crumbled feta cheese (to your preference, about 1/4 cup a person), almonds and fresh cilantro. I top with lots of sriracha, because I like it spicy. It's just as good without it.