Cook the pasta according to the package instructions—I boil the Banza rotini for seven minutes, then drain and rinse the pasta under cool water. Dump the drained, cooked pasta back into the pot.
Meanwhile, heat a medium nonstick skillet over medium heat.
Add the oil then cook the zucchini for 5 minutes or until tender, stirring occasionally.
Gently fold the cooked zucchini, tomatoes, mozzarella, lemon zest, lemon juice, basil, dried oregano, red pepper flakes, black pepper, and salt into the cooked pasta. Taste and adjust the ingredient amounts to your liking.
Fold in the spinach/arugula right before serving, if using.
