Jester's Rainbow Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A playful pasta dish featuring spiral-cut vegetables in a vibrant medley, served with a lemon-herb sauce that dances on the tongue. This italian-inspired pasta ready in about 27 minutes pairs spiralized zucchini, cherry tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups spiralized zucchini
• 1 cup cherry tomatoes
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tsp lemon zest
• 1/4 cup fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil; add 8 oz pasta and cook for 8 minutes until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 cup cherry tomatoes (quartered), 1/2 cup sliced red bell pepper, and 1/2 cup sliced yellow bell pepper; cook for 4 minutes until peppers are crisp-tender and tomatoes begin to soften.
4. Step 4: Toss in drained pasta, 2 cups spiralized zucchini, 1 tsp lemon zest, 1/4 cup chopped basil, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 2 more minutes until everything is heated through and coated in the vibrant sauce.