Bring a large saucepan of salted water to a boil.
In a large skillet over medium high heat, add 2 T olive oil and heat to shimmering. Add zucchini and yellow squash, season with salt and pepper, and saute until beginning to turn golden brown.
Add the angel hair to the boiling water and cook until al dente.Add half the spinach and stir until wilted. Add the remaining spinach and stir until all is wilted.
Pour in the jar of sauce. Use tongs to transfer the cooked angel hair, dripping with pasta water, to the skillet. Toss together until combined and serve.