Rainbow Veggie Spiral Noodles with Lemon-Dill Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Vibrant spiralized zucchini and yellow squash tossed in a bright lemon-dill dressing, featuring colorful bell peppers and cherry tomatoes for a playful, nutrient-packed meal. This italian-inspired pasta ready in about 33 minutes blends medium zucchini, medium yellow squash, red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium zucchini
• 2 medium yellow squash
• 1 red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp fresh dill
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese

Instructions

1. Step 1: Spiralize the zucchini and yellow squash into noodles using a handheld spiralizer, then set aside in a colander to drain excess moisture for 10 minutes.
2. Step 2: Thinly slice the red bell pepper and halve the cherry tomatoes. Mince the garlic cloves and chop the fresh dill.
3. Step 3: Whisk together 2 tbsp lemon juice, 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
4. Step 4: Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the spiralized zucchini and yellow squash, and sauté for 3-4 minutes until just tender but still crisp, stirring occasionally.
5. Step 5: Add the sliced bell pepper and cherry tomatoes to the skillet, and cook for 2 more minutes until peppers are slightly softened and tomatoes are warm.
6. Step 6: Remove from heat, stir in the chopped dill, and toss with the lemon-dill sauce until evenly coated. Sprinkle with grated parmesan cheese before serving.