Cook pasta according to package directions, omitting salt and oil.
Meanwhile, make the zoodles: First, remove the zucchini's stem. Then, using a spiralizer's spaghetti blade, spiralize the zucchini (which should yield about 8 ounces / 3 cups of zoodles).
Place zoodles in the bottom of the colander where you will drain off the boiling pasta water. When the pasta is done cooking, drain the pasta over top of the zoodles in the colander.
Toss zoodles and pasta together to combine, and place in a serving bowl, topped with your favorite sauce.
Zoodle texture: We prefer this method of "cooking" the zoodles, simply by allowing the hot pasta cooking water to drain over the zoodles as you strain the pasta. It warms the zoodles and softens them slightly without overcooking. If you prefer your zoodles more cooked, however, you can add the spiralized zucchini to the pasta pot in the last 2-3 minutes that your pasta is cooking. Alternately, if you prefer your zucchini noodles more al dente, you can wait to toss them with the cooked pasta after the pasta has been drained.
Equipment note: As I mentioned in the post, I did a lot of research into various spiralizers before I purchased my first one. I've tried a few, and these two are the ones I liked best and still enjoy using: the Spiralizer 5-Blade and the Mueller 4-Blade.
Make ahead tips: You can spiralize your zucchini up to a day ahead and refrigerate until using. Also, the cooked pasta and zucchini rewarms beautifully for leftovers.