Lemon-Herb Zucchini Noodles Primavera

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, light dish featuring spiralized zucchini noodles tossed in a fresh lemon-herb sauce with seasonal vegetables for a quick, nutrient-packed meal. This Italian-inspired vegetarian recipe, ready in about 20 minutes, pairs zucchini, olive oil, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, 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

• 4 medium, spiralized into noodles (4 cups) zucchini
• 2 tbsp olive oil
• 1/2 cup, halved cherry tomatoes
• 1/2 cup, sliced (1/2 inch pieces) asparagus
• 1/4 cup, chopped fresh basil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp, grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, optional capers

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cherry tomatoes and asparagus, and cook for 3-4 minutes until tomatoes soften and asparagus is bright green.
2. Step 2: Add the spiralized zucchini noodles to the skillet and toss to combine with the vegetables. Cook for 2-3 minutes until zucchini is tender but still al dente, stirring occasionally.
3. Step 3: Remove skillet from heat and stir in 1/4 cup fresh basil, 2 tbsp lemon juice, 1 tbsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Add 1 tbsp capers if using, then divide among plates. Sprinkle each serving with 2 tbsp grated Parmesan cheese just before serving.