Place the walnuts in a small nonstick skillet over medium heat. Cook, tossing constantly, until the walnuts are slightly browned and fragrant. Remove from heat and let cool.
¼ cup walnuts
Heat 1½ tablespoons of olive oil from the jar of sun-dried tomatoes in a large skillet over medium heat.
3 tablespoons olive oil
Add the zucchini noodles, Herbes de Provence, garlic, salt, and pepper. Cook, stirring occasionally, until the noodles have begun to soften, about 5 minutes.
1 pound zucchini noodles, ½ teaspoon Herbes de Provence, 2 garlic cloves, kosher salt, freshly ground black pepper
Transfer the noodles to a serving bowl.
Add the remaining 1½ tablespoons of olive oil to the pan along with the wine, sun-dried tomatoes, and spinach. Cook, stirring occasionally, until the spinach has wilted.
4 ounces sun-dried tomatoes in olive oil, 3 tablespoons olive oil, ¼ cup white wine or water, 3 ounces baby spinach
Top the zucchini noodles with the spinach mixture and garnish with the walnuts and cheese.
4 ounces goat cheese or feta cheese