Salt the zucchini zoodles and wrap in a towel. Let the zoodles sit about 30 minutes to draw out moisture.
Cook the linguine pasta (if you are using) according to the package directions.
Heat a pan over medium with olive oil.
Sauté the onion and garlic until onion becomes translucent. Turn the pan down to a medium low.
Add more olive oil, if needed.
Add the zucchini zoodles and sauce paste to the pan.
As the zucchini heats up, the paste will thin out. Mix thoroughly with the zoodles.
Cook until the zoodles have softened to your liking.
In the meanwhile, cook the linguine on a pan with boiling water. Rinse them when the pasta is still "al dente" (it will tak around 8-10 minutes).
Add the pasta to the zoodles and sauce. Enjoy!
(For a low-carb option, simply skip the pasta and season your zoodles with the lemon tahini sauce)